electrolux137
Well-known member
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We still have blackberries coming out our ears here in Southern California, and they're still pretty cheap at Trader Joe's. I got a bunch last week not really knowing what I was going to do with them. Last time, I made a pie and it was kinda crummy. The blackberry mix was thickened with flour and it came out heavy and gooey.
I did some more googling today and found a recipe that sounded really interesting in that the blackberry filling was thickened with cornstarch and instant tapioca. So I tried it. It's wonderful!!
Well, the recipe obviously had a typo in it -- it called for enough tapioca to make a half-dozen pies! So, with some adjustments, here is ...
(P.S.: This was my first lattice-top pie, so go easy on the critiquing!)
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DELUXE BLACKBERRY PIE
Makes One 9-inch deep-dish pie
6 cups fresh blackberries
1 1/4 cups sugar (I use coconut palm sugar)
2 tablespoons cornstarch
4 tablespoons lemon juice
1/4 cup quick tapioca
1 pinch ground nutmeg
1/2 tsp ground cinnamon
2 tablespoons unsalted butter, diced
1 recipe pastry for a 9 inch double crust pie
Milk
1 tablespoon (coconut palm) sugar & 1/2 teaspoon cinnamon, mixed together
1 tbsp softened butter
Purée two cups of the blackberries in a blender until liquid.
Pour into a saucepan.
Whisk in the sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
Mix cornstarch and lemon juice in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Add the tapioca. Remove from heat. Stir in the nutmeg and cinnamon.
Check the consistency of the mixture; it should be like a thin pudding. If necessary, add additional cornstarch and water mixed at a 1:2 ratio to thicken. (Be careful not to overdo it – just add a little at a time.)
Grease a deep 9-inch pie pan with butter. Place the bottom pie shell in the pie pan and crimp the edges. Fill with the remaining four cups of blackberries.
Pour the blackberry puree over the fresh berries, covering evenly. Dot with the butter.
Make a lattice-top pie crust. (*) Brush with milk and dust with sugar/cinnamon mixture.
Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
How to make a lattice-top pie crust:
http://www.gimmesomeoven.com/how-to-make-a-lattice-pie-crust
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We still have blackberries coming out our ears here in Southern California, and they're still pretty cheap at Trader Joe's. I got a bunch last week not really knowing what I was going to do with them. Last time, I made a pie and it was kinda crummy. The blackberry mix was thickened with flour and it came out heavy and gooey.
I did some more googling today and found a recipe that sounded really interesting in that the blackberry filling was thickened with cornstarch and instant tapioca. So I tried it. It's wonderful!!
Well, the recipe obviously had a typo in it -- it called for enough tapioca to make a half-dozen pies! So, with some adjustments, here is ...
(P.S.: This was my first lattice-top pie, so go easy on the critiquing!)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
DELUXE BLACKBERRY PIE
Makes One 9-inch deep-dish pie
6 cups fresh blackberries
1 1/4 cups sugar (I use coconut palm sugar)
2 tablespoons cornstarch
4 tablespoons lemon juice
1/4 cup quick tapioca
1 pinch ground nutmeg
1/2 tsp ground cinnamon
2 tablespoons unsalted butter, diced
1 recipe pastry for a 9 inch double crust pie
Milk
1 tablespoon (coconut palm) sugar & 1/2 teaspoon cinnamon, mixed together
1 tbsp softened butter
Purée two cups of the blackberries in a blender until liquid.
Pour into a saucepan.
Whisk in the sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
Mix cornstarch and lemon juice in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Add the tapioca. Remove from heat. Stir in the nutmeg and cinnamon.
Check the consistency of the mixture; it should be like a thin pudding. If necessary, add additional cornstarch and water mixed at a 1:2 ratio to thicken. (Be careful not to overdo it – just add a little at a time.)
Grease a deep 9-inch pie pan with butter. Place the bottom pie shell in the pie pan and crimp the edges. Fill with the remaining four cups of blackberries.
Pour the blackberry puree over the fresh berries, covering evenly. Dot with the butter.
Make a lattice-top pie crust. (*) Brush with milk and dust with sugar/cinnamon mixture.
Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
How to make a lattice-top pie crust:
http://www.gimmesomeoven.com/how-to-make-a-lattice-pie-crust
