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It's always been interesting being half Sicilian, half American. The Sicilian side of my family envied and admired the American side, and the American side thought of the Sicilians as — well — exotic, maybe even exciting, let's say. Our holidays were large, the table was crowded, and we ate diverse foods from both cultures. Depending on the occasion, my Sicilian grandmother would make delicious lasagna, baccala, cotoletta, crab sauce, roasted peppers, stuffed eggplant, pizza, schiacciata while my American grandmother would make ham, pot roast, shepherd's pie, and baked macaroni and cheese - so yum! And it was one of my American great aunts who would make the most amazing pies.
This is my version of pie - it's more of a rustic tart, really. I'll take a leap and say my Aunt Bunnie would be proud. And while we're at it, I'm even going to share the recipe:
Crust - store bought from Trader Joe's
Small package raspberries
Small package blackberries
Small package blueberries
1 Tablespoon butter
2 Tablespoons light brown sugar
Set out pre-made dough until it is room temperature, about one hour. Preheat oven to 350 degrees. In a medium bowl mix berries and light brown sugar. Roll out dough on a baking sheet that is lined with parchment paper. Pour berry mixture into center of dough leaving an edge of 1.5 inches. Fold the edge of the dough over the berries. Slice small pieces of the butter and disperse over berries. Bake for up to 50 minutes until dough is golden. Serve with whipped cream or vanilla ice-cream.
