The Bardic Chef: Recipe – Orchard Berry Pie

This feels a little set up, doesn’t it? The one talent I have that I’ve ever told anyone in the valley, this time around anyway, is cooking – and suddenly there’s a cooking competition against the woman I’m most suspicious of? It must be a trap, it has to be, but what choice do I have when a challenge is brought to me so directly? Maybe getting closer to her will reveal some things. However… bringing this pie, filled with native Barovian fruits, to her table will bring me so much joy. I can’t wait to see the angry look twist her features.


  • 2 prepared pie crusts (or one, if topping with a whipped cream or crumble)
  • 8 apples – granny smith preferred
  • 6 plums
  • 1 lemon, juiced
  • 1 cup of sugar
  • 1 cup of butter, melted
  • 1 tsp cinnamon


Line the pie pan with the lower crust and crimp the edges, prick with fork, then pre-bake in a 325-degree oven for 8 – 10 minutes.

Peel and chop the apples and plums, then combine with the fresh lemon juice, sugar, and cinnamon. Once mixed well, toss with the butter, and fill the crust. Lay the top crust over, cut vents, close the edges of the crust, and decorate as desired with extra pie crust designs.