Wednesday, December 11, 2013

Recipe: Blackberry Pie

Warning, I don’t do pie crusts. Ev-uh! So my pie crusts are always store bought. Sorry, no one does better pie crusts than Pillsbury, right? The filling is a cinch to make, even using my supply of frozen blackberries from this summers harvest. Here’s the scoop:
3-4 cups blackberries, frozen is fine
1 cup of sugar
1 lime, juiced or 1 T lemon or lime juice
3-4 tablespoons of cornstarch
1 T honey
1 T milk
1-2 T Coarse sugar or regular table sugar
In a medium saucepan over medium heat, combine all ingredients except frozen blackberries and stir together. Place blackberries in heavy pot and pour sugar mixture over top. Cook on low until berries start to release their juices then, stirring frequently, bring to a bubbling boil. Immediately lower heat to a simmer for about 30 minutes. Set aside and let cool.
Prepare pie crust layer in pie pan. Pour in cooled filling and place top crust. If you want to do any fancy stuff with the top crust, like cutouts and such, do so before placing crust over filling. After setting top crust, brush with mixture of milk and honey. Sprinkle with sugar (Coarse will be prettiest but table sugar is fine) and bake at 350 for 55 minutes or until crust is nice and golden. Remove from oven and let cool.

Based on Recipe from:

Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
 She is author of the LaTisha Barnhart Mystery series, complete with a new LaTisha short mystery found in A Cup of Cozy, as well as new historical romance release "A Heartbeat Away" set in Sharpsburg, Maryland--Can a quilt and a hidden message bring enemies together?