Sep 20, 2011

Blackberry Pie




8 years ago, we spent a summer living in Sacramento. Most of my memories from that summer involve either swimming at the pool with my 1 year old baby girl, or sitting in the air conditioned apartment. It was hot hot hot! And that's saying something, considering we just moved from our three year pit-stop in Arizona.

But there was something else that happened that summer that I will never forget. I learned how to make jam! Yummy ooey gooey blackberry deliciousness. We found a river lined by blackberry bushes and we picked a HUGE bucketful. I made blackberry jam, blackberry syrup, and blackberry cobbler. And my love for blackberries began.

So, I'm sure you can imagine my excitement when we decided to move to Washington... which is FULL of blackberry bushes. Most of the residents don't appreciate the bushes as they tend to take over any area in which they begin to grow. Needless to say, there are more berries than I actually have time to pick, and all for free! Well, unless you consider stained clothes, scratched hands, and tangled hair payment. Then I guess the berries aren't free. But worth it to me! I've been 3 times and each time I came back with over 10 pounds of berries!

Here is the first of my berry recipes, but really this pie can be made with any fruit filling. My husband said it was the best blackberry pie he's ever eaten. And he grew up in Washington!


INGREDIENTS:
1 double crust pie recipe
6 cups fresh blackberries (or any other berries, peaches, cherries, etc)
2 T cornstarch or flour (I prefer cornstarch)
1/2-3/4 cups sugar (depending on how sweet your fruit is)
4 T butter - cut into 4-5 thin slices
juice of 1/2 lemon
1 egg
1 T heavy cream or milk

DIRECTIONS:
Preheat oven to 425 degree.

Place 1 unbaked pie crust in the bottom of a pie pan. In a large bowl, combine 6 cups of fruit with sugar and cornstarch or flour. Gently combine with a rubber spatula. Pour into prepared pie pan. Lay butter slices on top and squeeze lemon half over fruit. Cover with top crust, sealing and rolling the edges under.

In a small bowl, mix egg and heavy cream or milk and brush mixture gently over the top of the pie. Slice 3 large and 3 small slits in the top of the crust to allow steam to escape. Place pie on a baking sheet and bake in preheated oven until it starts to brown - about 30 minutes. Cover pie with foil and turn oven temperature down to 375 degrees and cook 20-40 minutes more - until filling begins to bubble. Remove and allow to cool. This is the hardest part! But unless you want pie soup, you must allow the pie to cool for at least 1 hour, but preferably 2-3 hours.



Enjoy!

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