Four for Dinner

L and I made this pie yesterday. It was on the cover of Bon Appetit this summer. The pie was incredibly beautiful.

We made a few changes to the recipe so that it was a bit more kid friendly and also more flavorful. For instance, we did not make a red wine-blackberry compote because we thought the kids wouldn’t like the flavor. I substituted 1/2 cup water for the cup of wine and the compote was like blackberry soup, which I thought would make the crust fall apart. So, I reduced it down and made a blackberry jam-like filling, which worked well and didn’t compromise the buttery crust. We also added some lime zest for more kick to the lime curd – which was then very tart and flavorful. And, finally, we added 1/4 teaspoon of vanilla to the meringue to give it a bit of flavor, because it tasted kind of bland.

Once cut, the slices definitely were not as pretty as the whole pie – thus no pictures!

The pie was delicious. We were 10 for dinner and gobbled it up in no time (though it took all day to make). Was it worth it? Hmmmmm. Not sure. The best part of the whole process was getting to use the mini blow-torch to toast the meringue. Love that torch.