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Monday, September 27, 2010

Blackberry Pie

I came across this Blackberry Pie recipe on Simply Recipes and knew I had to try it. I love blackberries. This pie did not disappoint! Delicious served warm and with vanilla ice cream.



Ingredients:
Doubled batch of basic pie dough (one for bottom and one for top crust)
5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are, I used 1/2 cup because I like more tart than sweet)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)

Directions:
Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

Roll out the second ball of pie dough for the top crust.

Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. Here are directions for a lattice top pie crust. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.

Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

Remove from oven and place on a wire rack. Cool completely before serving. If you would like to serve warm, reheat in a 350 degree oven for 5-10 minutes.
 

Labels:

2 Comments:

Anonymous Kristin @ Peace, Love and Muesli said...

And I have blackberries in the freezer. Yummy!

September 27, 2010 at 6:27 PM  
Blogger Whatever Dee-Dee wants said...

Such a pretty pie! I love seeing the crust design on pies :)

September 29, 2010 at 11:37 AM  

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C + C Marriage Factory: Blackberry Pie

Blackberry Pie

I came across this Blackberry Pie recipe on Simply Recipes and knew I had to try it. I love blackberries. This pie did not disappoint! Delicious served warm and with vanilla ice cream.



Ingredients:
Doubled batch of basic pie dough (one for bottom and one for top crust)
5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are, I used 1/2 cup because I like more tart than sweet)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)

Directions:
Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

Roll out the second ball of pie dough for the top crust.

Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. Here are directions for a lattice top pie crust. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.

Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

Remove from oven and place on a wire rack. Cool completely before serving. If you would like to serve warm, reheat in a 350 degree oven for 5-10 minutes.
 

Labels: