July 20, 2014

Blackberry Pie

Blackberries are in season here in southern Illinois, and last weekend, I went to a local farm stand and bought a pint of blackberries.  I'm not crazy about them.  I like the taste of them just fine.  I just don't like the seeds.  However, Cudjoe loves blackberries and blackberry pie.  So I made it for him!

The bounty of Union County is truly amazing!  There are several local farmers who grow tomatoes, peppers, sweet corn, blueberries, strawberries, zucchini, blackberries, peaches, and cucumbers.   I'm sure I haven't listed everything.   At the right hand corner of this picture are Donut Peaches.  I have never heard of nor seen them before.  Maybe my next trip to the stand, I'll buy some to try.

Fruit pies are actually easy to make.   I make it easier by using refrigerated pie crust.

When I cut this, it was not cool or set yet, but I like it like that.  And how about a little vanilla ice cream on top?  After it sets, you can, of course, cut a wedge, which I did later, but didn't get a picture of it.

Blackberry Pie:

1 pint blackberries
1/2 cup sugar
1 tablespoon flour
1 teaspoon vanilla
1 teaspoon  cinnamon
1/2 cup water
2 tablespoon butter

Pillsbury Refrigerated Pie Crusts

Preheat oven to 350 degrees F.

Rinse blackberries and then place them in a mixing bowl.  Add the sugar, flour, vanilla, water, and cinnamon.  Stir until mixed.

Line the pie plate with one of the pie crusts.  Prick it with a fork in several places.  Pour blackberry filling into pie crust.  Cut the butter into slices and place on top of the blackberry filling.  Add the second crust to the top and pinch around edges.  (I don't cut any of it off.  I pinch it over because I like lots of crust.)  Cut three slits into the top of the pie crust.  Sprinkle with sugar.

Bake at 350 degrees for approximately 40 minutes.  Set timer for 30 minutes and check every five minutes until it is done.

Serve to family and friends!


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