In the kitchen with Kate

Blackberry season has seemed to stretch on and on this year. That feeling may be based entirely on the number of times I have picked berries rather than any actual facts about blackberries, but I've enjoyed it nonetheless. With the latest batch, I tried out a new recipe this weekend: Blackberry Balsamic Pie with Sea Salt Walnut Crumble.
Fresh berries are tossed with lemon zest, sugar and balsamic vinegar...

and covered with an oatmeal, walnut and sea salt topping

 

Which brings us to one of my favorite breakfasts of all time: slice of pie, egg and coffee. Usually I like a gooey fried egg over top, but that grosses Alex out a bit, so I've chosen the more modest scrambled eggs. It would be interesting to know if I say this about every pie I make, but I do think this is one of the best pies I've ever made. The unusual balsamic and sea salt flavors come through without overpowering and the crust is flaky and crisp. I just love the salty/sweet combo when it works. Yay!