So on the anniversary of 9/11, we thought we’d post something “American.” What’s more American than pie? (and yes, I do realize many things are more American) So I made a blackberry pie last night. Obviously, we have been busy eating it!
I thought I’d share the recipe in case anyone else wanted some! So here it is:
- 2 pie crusts – I use the refrigerated pie crusts from Pilsbury
- 4 cups of blackberries
- 1 cup of sugar
- 1/4 cup of all purpose flour
- 1 tablespoon of lemon juice
- 1/8 teaspoon of cinnamon
Preheat oven to 450. Mix sugar, flour, lemon juice, and cinnamon. Gently mix over blackberries. Let stand 10 minutes. Place one crust in pie pan. Cut other crust into 1/2″ strips. Pour blackberry mixture into pan. Weave strips over the pie to form a basketweave effect and cut off the extra. Then press the ends into the crust. Bake for 10 minutes at 450. Then change oven temperature to 350 and bake for another 40 – 45 minutes (maybe longer if berries were cold) until center is bubbling slightly. Remove pie and let stand. *Note: you really need to let the pie cool. Otherwise, it is usually still really runny in the middle, making it impossible to serve.
To serve, if cold, microwave slice for about 35 seconds and serve with some vanilla ice cream. Delicious!