Blackberry Cherry Sonker

 

(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".