Along the Grapevine

Chokecherry Chiffon Pie


100_1819Light and airy, sweet and tart, this dessert is based on a classic I have not made or even seen in a while. For some reason the strong flavour and colour of the now ripe chokecherries is perfect for this otherwise bland pie.

In the world of foraging, it is often either feast or famine. Berries and fruits in particular have a habit of not showing up at all, or appearing in such profusion it can be overwhelming. After all, if you find a fruit which only appears once every few years you want to make as much use of it as you can. In my six years on this property, we have only had one decent harvest of wild grapes, and this year is another bust in that department. However, I have discovered several chokecherry trees I hadn’t even known existed. My jelly I made last year was made from berries foraged on a friend’s property, but this year I have my own!

They are only just barely ripe enough for picking now – very dark red – not at all sweet, but when sweetened and cooked (not to be eaten raw) they have a deliciously tart cherry flavour. If you don’t have chokecherries in your area, you could use another wild fruit or berry with equally delicious results.DSC03177.JPG

This recipe calls for chokecherry juice. To make the 1 cup called for, I placed 4 cups of fruit in a pan with 1 cup of water, covered and simmered it for about 15 minutes until the fruit was very soft. I strained the juice through a sieve, only pressing lightly on the berries to extract the juice but careful not to crush them. I did not want it pulpy.

For this kind of pie, a biscuit type of pastry is often used because it is less likely to get soft from the mixture. I used a gluten free quinoa flour pastry made with coconut oil and a bit of water, so the pie will not keep as well, but then I don’t intend to keep it long.

Chokecherry Chiffon Pie

1 pre-cooked 9 inch pie pastry

1/4 cup water
1 tbsp gelatin
1 cup chokecherry juice
3/4 cup sugar
5 egg yolks
5 egg whites
1/4 tsp cream of tartar
2 Tbsp sugar
1 cup heavy whipping cream (35%)
2 Tbsp powdered sugar
1/2 teaspoon vanilla
syrup or pieces of fruit to garnish (optional)
Dissolve the gelatin in the water. In a saucepan, combine the juice, sugar and egg yolks. Cook gently over a medium low heat, stirring constantly for about 10 minutes until the mixture coats the back of a spoon which occurs at 140 degrees F if you have a thermometer.
Remove from the heat and stir in the gelatin until it has completely dissolved. Set aside to cool in a basin of cold water until it is about room temperature but not set.
Meanwhile, beat the egg whites and cream of tartar until it starts to mound. Add the sugar and continue to beat until soft peaks form. The mixture should not be too dry. Fold the egg whites carefully into the chokecherry mixture and fill the pastry. Set in the fridge to cool for at least four hours.
Whip the cream with the sugar and vanilla and spread on top. Garnish with pieces of fruit or a drizzle of syrup or softened jelly.

DSC03179.JPGLinked to Fiesta Friday #130, cookingwithauntjujuΒ and Food, Eat, Love


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

12 thoughts on “Chokecherry Chiffon Pie

  1. Haven’t heard of chokeberry but your pie looks yummy! What a huge property you have! Sounds interesting to explore to discover something! and also try cooking with it!

    Liked by 1 person

  2. At first I thought you used the berries but the juice has to be really concentrated and very flavorful. Great dessert Hilda – wonder where I can find some chokeberries. Thanks for sharing your unique pie with Fiesta Friday.

    Liked by 1 person

  3. Thanks for introducing this choke berry and the pie looks great!!

    Liked by 1 person

  4. This looks so delicious, Hilda! πŸ˜€

    Liked by 1 person

  5. Beautiful pie HIlda and I hope to try chokeberries (and this pie) one day – they sound great! πŸ™‚

    Liked by 1 person

  6. Chokeberries!!!! wOW!!! I swear I learn something new every time I stop by here, and I love it. Love it, Hilda πŸ™‚

    Liked by 1 person

  7. You create, and bring the most interesting recipes, using amazing foraged ingredients. I have never heard of chokecherries but it sounds absolutely delicious! Have a great week πŸ™‚

    Liked by 1 person

  8. Hilda!!! I love this. How long will the chokecherries be around? I’m off in Quebec but when I saw your post, I wanted to drive over and steal a piece!

    Liked by 1 person

  9. I’ve heard of chokeberries, but haven’t seen any in person. They’re beautiful!

    Liked by 1 person

  10. What a lovely inviting pie, dear Hilda! Waw!

    Liked by 1 person

  11. Pingback: Chokecherry Jelly (and Jam!)

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