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Ingredients
- 4 c. fresh picked blackberries
- 1 1/4 c. white sugar
- 4 Tbsp. cornstarch
- 2 Tbsp. blackberry brandy
- 1 Tbsp. grnd nutmeg
- 1 Tbsp. grnd cinnamon
- 1 x recipe double crust pie dough white sugar
Directions
- Method:1. Puree two c. of the blackberries in a blender till liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 c. sugar. Cook over a medium heat till boiling, stirring constantly and scraping bottom. Keep at a boil for 5 min, and then remove from heat.
- 2. Mix cornstarch and brandy in a c.. When well mixed, whisk into pan; stir till mix returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mix; it should be syrupy. If necessary, add in cornstarch and water mixed at a 2:1 ratio to thicken.
- 3. Fill the pie shell with the remaining two c. of blackberries. Pour the blackberry puree over the fresh berries, covering proportionately. Use either strips of dough criss crossed to cover, or possibly cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
- 4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 min, or possibly till crust is browned.
- Makes 1 - 9 inch pie
- Deluxe Blackberry Pie, nice and thick, made the old-fashioned way.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 849g | |
| Calories 1383 | |
| Calories from Fat 45 | 3% |
| Total Fat 5.36g | 7% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 960mg | 27% |
| Total Carbs 342.03g | 91% |
| Dietary Fiber 35.2g | 117% |
| Sugars 278.92g | 186% |
| Protein 8.49g | 14% |
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