Pie Number 12 - Blackberry Pie

 The Year of Pie

Pie Number 12 - Blackberry Pie

    Mmmmm. My first blackberry pie. This recipe comes from  "Recipes Compiled By All Saints Episcopal Church Guild of The Christ Child of Fort Worth, Texas - Kitchen Favorites". There is no date on the book. The cover is light blue in color and by the font type and styling, I am guessing that this is from the 1960's or very, early 1970's. In the book, this recipe is titled "Blackberry, Raspberry, Blueberry or Peach Pie". I'd never made a blackberry pie and I thought this was the perfect time. The original directions are a little unclear, so I'm going to update the directions. I'll say even though it didn't look super appetizing in my opinion (being honest) I did like this pie. It was easy to do and everyone I gave samples to, enjoyed it. It is a single crust pie and would go well with either a dollop of whipped cream or ice cream. 

Ingredients:

4 cups fresh blackberries

2/3 cup sugar

4 tbsp flour

1/4 tsp salt

1/2 tsp cinnamon

1 cup cream (I used half & half). 

9-inch pie crust

Directions:

Pre-heat oven to 400 degrees. Wash berries and drain. You'll want them to be pretty dry, so pat dry with a clean dish towel or paper towels. Prepare a 9-inch pie crust (do not bake). Mix together sugar and flour. Pour berries over the flour and sugar mixture and toss to coat. Turn the coated berries into your prepared pie shell.You'll have a lot of sugar/flour mixture left, so just sprinkle it evenly all over the berries.  Mix salt and cinnamon with cream and pour over the berries. Bake for 35-45 minutes or until crust is lightly browned and the filling is set. Cool and serve with a dollop of whipped cream or vanilla ice cream.  Makes 8 servings.

Blackberry Pie

Blackberry Pie with Whipped Cream