From the latest issue of Cooks Illustrated. The secret is using a grated apple to add extra pectin and get the filling to gel up nicely but still taste like fresh berries without turning it into glupe. I think it worked, but we were supposed to wait 4 hours for the pie to cool properly, and we could only muster 45 minutes. So it was still warm and runny when we had our first piece, but this morning it looks legitimately sliceable. There's also vodka in the crust which they didn't explain at all. Very mysterious and Russian.
When we were little, my dad used to grow potatoes and store them year-round in the crawlspace under the floor. My two sisters and I would fight when it was time to fetch taters, because the whole thing felt almost-exotic enough to be a C.S. Lewis fantasy childscape: we’d pull up the secret floor boards in the living room, lift up the second layer of plywood, and the dark, dank smell of the crawlspace would rise up. We’d assume the position: standing bolt upright with our arms straight up overhead, so my dad could grab us by the wrists and lower us into the darkness below. When we finished passing up potatoes, we’d then extend our arms overhead and get plucked up out of the potato cave and placed ever-so-gently back into the living room. 
