This punch, from Zac Overman of Sitka & Spruce in Seattle, is mouthwateringly tart and slightly fizzy, juicy and a little herbal, thanks to fresh strawberries, thyme, and Bonal, a flavorful French aperitif that's bittered with cinchona and gentian. It's easy to batch up the punch mix in advance, then combine it with Cava, Crémant, or another dry sparkling wine in each serving glass. SPECIAL EQUIPMENT: Small lidded pitcher or quart-size Mason jar, fine-mesh strainer, Collins glasses for serving INGREDIENTS For the Strawberry-Thyme Syrup: 1 cup (240ml) water 1 cup (195g) sugar 1/2 cup quartered strawberries (about 5 to 6 small berries; 65g) 7 sprigs fresh thyme For the Punch Mix: 4 ounces (120ml) Strawberry-Thyme Syrup 6 ounces (180ml) pisco (such as Barsol) 6 ounces (180ml) Bonal 6 ounces (180ml) fresh juice from 4 lemons To Serve: 1 (750ml) bottle dry sparkling wine, chilled DIRECTIONS 1. For the Strawberry-Thyme Syrup: Add water, sugar, strawberries, and thyme to a small saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 30 minutes, stirring occasionally. Strain through a fine-mesh strainer to remove solids. Let cool before using. Syrup can be refrigerated up to 1 week. 2. For the Punch Mix: Combine Strawberry-Thyme Syrup, pisco, Bonal, and lemon in a small lidded pitcher or quart-size Mason jar. (You will have 22 ounces of the punch mix.) Stir to combine. At this point, mix can be used immediately or covered and refrigerated up to 10 hours. Extra Strawberry-Thyme Syrup can be served with seltzer for a nonalcoholic drink. 3. To Serve: Fill each Collins glass with ice. Add 3 ounces sparkling wine and 2 3/4 ounces punch mix to each glass and stir gently. Serve immediately.
When mixing things up with a variety of fruits in a pie, you have no better partner in the kitchen than a scale—particularly if you want to experiment beyond the suggestions below. If measuring with cups, stick to the listed ingredients, and take care not to pile the fruit too high. Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust. WHY IT WORKS A blend of fruits unites sweet, sour, tender, and creamy elements in a single pie. Tapioca starch forms a light, clear gel that's never cloudy, slimy, or gloppy. A 4:1 ratio of fruit to sugar raises tapioca's gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for a soggy crust! SPECIAL EQUIPMENT: 9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed baking sheet, digital thermometer NOTES: This recipe works best with fruits similar to those listed below, rather than wildcards such as apples, figs, or melons. Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such as Bob's Red Mill. INGREDIENTS 3 medium plums, apricots, or nectarines (about 12 ounces; 340g) 9 ounces pitted cherries (1 2/3 heaping cups; 255g), from about 12 ounces whole fruit (2 1/4 heaping cups; 340g) 6 ounces fresh blueberries, blackberries, or raspberries (1 cup; 170g) 4 ounces Cape gooseberries, currants, or fresh cranberries (1/2 cup; 110g) 7 ounces sugar (1 cup; 195g) 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g), such as Bob's Red Mill (see note above) Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust For the Egg Wash (optional): 1 large egg 1 large egg yolk 1/2 ounce heavy cream (1 tablespoon; 15g) 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight DIRECTIONS 1. For the Filling: Wash plums (no need to peel), cut into 1/2-inch slices, and measure out 9 ounces (1 1/2 cups; 255g) in a large bowl. Add pitted cherries, blueberries, and Cape gooseberries, or whatever mix of fruit you prefer, to bring the total weight to 28 ounces (790g; volume will vary). Toss with sugar, salt, and tapioca starch, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, as a solid sheet, a lattice, a herringbone, or checkerboard. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F. 2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but is not necessary in any way. 3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on topmost rack of oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 212°F on a digital thermometer. 4. To Serve: Cool pie until center of filling is no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate. (Above that temperature, filling will be runny and thin.) Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure under-crust is completely cut. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.
