IN THE OVEN
Well, another weekend without baking the cute apple cakes but I have a good excuse, really, I do. A friend called me out of the blue yesterday morning and asked me if I liked blackberries and did I know how to make a blackberry pie. Of course, the answer to both those questions was an emphatic yes. He had been looking around some property he had out in the country and had come across a patch of wild blackberry bushes. He brought me a sack full of some the sweetest berries I’d had in a long, long time. Here’s what I did with them:
Picking blackberries is a pain, they grow on a kind of bushy, kind of viney thing that has wicked sharp thorns, and there are always wasps and bees flying around them, they like the sweet sticky juice. To get these great berries with no fuss, no muss and no thorns, well, it was almost too good to be true. Thanks, D. I used the simplest recipe ever for the pie, it let the berries shine. I’ll share it here.
Simple Blackberry Pie
5 c. ripe blackberries
3/4 to 1 c. sugar
1/4 c. flour (as a thickener)
1/2 tsp. cinnamon
crust for double crust pie
Preheat oven to 375 degrees. Mix the first four ingredients together. Lay one crust in the bottom of a pie dish, pour berry mix in, lay other crust on top and crimp edges. Brush top with milk, sprinkle with sugar, make slits in top crust. Bake for 40-45 minutes, remove from 0ven and cool on rack.
Success usually comes to those who are too busy to be looking for it. Henry David Thoreau