DUTCH BLACKBERRY CREAM PIE (BRAMDEN COUPE)

DUTCH BLACKBERRY CREAM PIE  (BRAMDEN COUPE)

Growing up in Western Michigan, particularly in communities such as Holland, Zeeland, Grand Rapids, etc., chances are good you experience one of 2 things:

1.       You’re Family is Dutch, has roots or family members still living or have lived in The Netherlands, or have some link in your heritage to this proud people.

2.       You’re not.  And you will probably be assimilated courtesy of the amazing food we have a tendency to make.  Examples include, but not limited to:

1. Netherlands Reformed, Reformed, or Christian Reformed Church Coffee Hour Baked Goods.
2. Anything from Arnie’s Bakery or Russ’ Restaurants.
3. Store bought treats from VanderVeen’s Dutch Store or even Meijer’s (yes, that’s correct.)

I’m not going to sit here and give you a Masters Degree Dissertation or extoll the virtues, highlights, or foibles and idiosyncrasies of this proud people.  Frankly, we don’t have time, and I didn’t go to Calvin College.  Instead, let me give you a little background on this fantastic, yet challenging pie.

So, if you’re not in the know on these things, I come from said “Dutch Enclave”, Grand Rapids, Michigan.  And if we know anything, it’s baked goods.  Some recipes are made regularly and left in a Tupperware container for general consumption by your household, and others, are made for special occasions.  Some Dutch family favorites are so special, they some members of the family have only eaten it once or twice in their lifetimes due to the complexity of the recipes, rarity of the ingredients, or are just so time consuming that once it’s done, you’ll never want to do it again.  THIS is one of those pies.

Bramden Coupe, or in English – Dutch Blackberry Cream Pie, is one of those recipes where you look at it and think “Hmm, I can slap that together in a weekend!  No problem.”  Don’t.  This one’s a bit of a challenge.  Now, for most who know me personally, I’m not afraid to try new things in the kitchen.  I mean, come on!!  I just made marshmallow from scratch and a nearly flawless meringue for the 2^nd time in my life.  So, of course I had to try said pie.  I did.  Twice.  And both times in FAILURE.

And Then….Success!

The moral of the story is this:  DO NOT allow yourself to be beaten by a pie.  If and when it doesn’t work out, you stop, look it over, review the process of putting it together, consult with your experienced friends, and try it again.  Which is exactly what I did.  And THIS TIME….WON!!  Apparently, the motto of The Netherlands – “Je Maintiendrai,” or in English, “I Will Maintain,” rubbed off somewhere along the line.

DUTCH BLACKBERRY CREAM PIE  (Bramden Coupe):

·         1 9inch Baked Pastry Pie Crust

Blackberry Cream Layer:

·         2/3 Cup Water

·         2 Envelopes Unflavored Gelatin

·         ¼ Cup Sugar

·         3 Tbs. Lemon Juice

·         2 Cups Fresh Blackberries  (or 1 10oz. Package of Thawed Frozen in Syrup)

Blackberry Puree Layer:

·         1 Cup Sugar

·         3 Tbs. Cornstarch (Arrow Root may be substituted)

·         3 Tbs. Water

·         2 Tbs. Port Wine (or Sherry)

·         2 ½ Cups Fresh or Frozen Blackberries, divided

Whipped Cream Topping:

·          1  Half-Pint of Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

DIRECTIONS:

Bake pastry pie shell in advance.  Allow to cool fully before filling.

Blackberry Cream Layer:

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and blackberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.  Gently fold cooled raspberry mixture into whipped cream. Pour into pie pastry and refrigerate until set.

Blackberry Puree Layer:

In a small saucepan, combine sugar and cornstarch; stir in water, port wine, and 1 1/2 cups blackberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl and refrigerate until chilled. Spread chilled topping over cream filling.  Return to refrigerator to allow to cool further and set for 30 minutes.

Whipped Cream Topping & Garnish:

In a mixing bowl, combine half-pint of heavy whipping cream and 2 Tablespoons of powdered sugar.  Beat at high speed until stiff peaks form.  Transfer into a piping bag with tips and make rosettes around pie edge, garnishing with reserved fresh blackberries, or decorate in your own desired method OR dollop by the spoonful if interest or piping materials are not of interest.