(for the sonker)
3~3 1/2 cups blackberries, washed
3~3 2/3 cups cherries, washed & pitted
1/2 cup granulated sugar
1 1/2 T corn starch, or flour
1 T lemon juice
1/4 t kosher salt
1/8 t freshly grated nutmeg
crust for 2-crust pie
3 T butter
1 large egg, beaten with 1 t of water
2 T coarse sugar
(for the milk dip)
1 1/2 cups milk
6 T granulated sugar
pinch salt
2 1/2 t corn starch
1 t vanilla extract
[how to make]
(for the sonker)
*Put the fruit, sugar, cornstarch, lemon juice, salt, and nutmeg into a bowl.
*Toss to coat evenly.
*Allow to sit at room temperature for at least 30 minutes or up to 2 hours.
*Place a sheet pan on the center rack of your oven and preheat to 375 degrees.
*Rub 1 T of butter around the sides of a 8"~9" deep cake pan.
(You can also do this in an 8" or 9" square baker.)
*Roll out one piece of pie crust to about 3/8" thick.
*Cut into strips roughly 3" wide.
*Press the strips around the insides of the pan allowing any excess to fold over the edges of the pan.
*Roll out part of the other portion of dough into a circle (or square) about the same size as your pan.
*Cut slits in the dough, and set aside for the moment.
*Pour the fruit and all the collected juiced into the prepared pan and spread out evenly.
*Cut the remaining 2 T of butter into small pieces and scatter over the top of the fruit.
*Fit the top portion of dough on top of the fruit.
*Fold the excess of the bottom crust in over the top crust.
(for the milk dip)
*Stir together the milk, sugar, cornstarch and salt in a medium saucepan.
*Cook over medium high heat, whisking frequently, until the mixture comes to a boil.
*Cook, whisking constantly, for 2 additional minutes, and remove from the heat.
*Stir in the vanilla.
(for the finishing)
*Brush the top of the sonker with egg plus water, then sprinkle evenly with coarse sugar.
*Place on the sheet pan in the oven.
*After 30 minutes in the oven, pour about 1/2 of the hot milk dip over the top of the sonker.
*Continue baking until well browned and until the fruit juices are bubbling all over for about 15 additional minutes.
*Cool to warm and serve, passing the dip.
-makes 8-
Note: I found this recipe in "Pastry Chef Online".
Labels: sonker recipe
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