Blackberry pie

October 1, 2012 § 4 Comments

Because it was Dave’s birthday on Saturday, I told him I’d make him any dessert he wanted.  He opted for blackberry pie.  Blackberries are out of season here, so I had to use frozen berries.  The pie was delicious, and there was no difference whatsoever  in flavor between the fresh berries and the frozen ones.

Blackberry pie

Uncooked pie crust for a two-crust  deep dish pie (make a homemade crust, or buy a package of high-quality premade pie dough)

6 cups blackberries (fresh or frozen)

1/2 cup sugar (add 1/4 cup more if you prefer a sweeter pie)

1 tablespoon lemon juice

1/2 teaspoon almond extract

1 teaspoon lemon zest

2 teaspoons cinnamon

3 tablespoons cornstarch

1 tablespoon sugar

Preheat oven to 400-degrees fahrenheit.  Fold the pie crust gently into the bottom of a heavy deep dish pie pan.

Use a rubber spatula to gently combine the berries, 1/2 cup sugar, lemon juice, almond extract, lemon zest, cinnamon, and cornstarch.  Spoon the berries into the pie shell.  Cover with the top pie crust, and flute the edges.  Cut slits into the top to allow for the steam to escape.  Sprinkle lightly with the 1 tablespoon sugar.  Place the pie on a rimmed baking pan, and place into the preheated oven.  Bake for about an hour, checking after about half an hour to cover the edges with foil if they are getting too dark.

Allow the pie to cool at room temperature for at least an hour before serving.


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