Friday, August 10, 2012

Old Fashioned Fresh Blackberry Pie

Take advantage of the ripe blackberries that are in season this summer and bake this wonderfully delightful fresh blackberry pie.  This recipe is simple and clever.  The apple slices in this recipe help to soak up the excess juices from the blackberries to prevent a soupy pie.  Recipe courtesy of
1 recipe pastry for a 9 inch double crust pie or refrigerated pie dough
6 cups fresh blackberries
1 apple, peeled and cut into 1/2-inch thick slices
1/2 cup white sugar
1 tablespoon white sugar

Preheat an oven to 375 degrees F.
Roll one pie crust to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.  Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture by creating a traditional lattice weave.  Fork the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
Wash and dry fresh blackberries.
Peel and core apple.
Roll out one pie crust into the bottom of the pie.
Add apple slices.
Add fresh blackberries.
Gently pour 1/2 cup of sugar over the blackberries.
It snowed!
Cut even strips into the pie dough.
Create a lattice weave.
Sprinkle a tablespoon of sugar on top.
Bake in a 375-degree oven for 40 to 45 minutes.
Move to a cooling rack.
Wait until pie is completely cooled.
Happy baking.


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