blackberry pie

Have you ever used tapioca for the thickener? It works well for me
with juicy fruits like that, and there is a recipe on the box.

On Fri, 13 Jul 2007 16:39:01 -0500, "cindy" <[email hidden]>

Quoted message said:

Does anyone have a blackberry pie recipe they would be willing to share?
Thanks,
Cindy

Are you an experienced fruit pie baker or do you need to have more of
the basics?

I am very free and easy with my berry pie making. Depending on the
size of the pie plate I am using - 9", deep dish or 10" deep dish. I
vary the amount of berries I use.

I wash and pick over the berries, add about 1/2 to 3/4 cup of sugar,
depending on their sweetness, 2-3 tablespoons of flour and a good
squeeze of lemon juice. (Sheesh..I sound like my grandmother).

Mix gently & place in unbaked pie crust. Dot with butter and cover
with lattice or solid crust, being sure to cut vent holes. You want to
bake this on a foil covered baking sheet.

I often mix my blackberries with peaches or nectarines this time of
year. Then I might add a few gratings of fresh nutmeg and/or cinnamon,
I never have too much filling, because I eyeball pretty well at my
age. Besides, any overage is easily baked in a buttered dish and eaten
over ice cream.

If you need exact measurements, here are a few sites from the web -
please note that you will find no two exactly alike. I have read each
site, though, and none of them will give you a turkey instead of a
fruit pie.

http://www.homestead-farm.net/RecipeBlackberry.html

http://whatscookingamerica.net/blkbrypie.htm

http://www.cdkitchen.com/recipes/recs/1487/Old-Fashioned-Blackberry-Pie80869.shtml

Enjoy.

Boron

wow. That's the motherlode. Thanks!
Cindy

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 13 Jul 2007 16:39:01 -0500, "cindy" <[email hidden]>

Quoted message said:

Does anyone have a blackberry pie recipe they would be willing to share?
Thanks,
Cindy

Are you an experienced fruit pie baker or do you need to have more of
the basics?

I am very free and easy with my berry pie making. Depending on the
size of the pie plate I am using - 9", deep dish or 10" deep dish. I
vary the amount of berries I use.

I wash and pick over the berries, add about 1/2 to 3/4 cup of sugar,
depending on their sweetness, 2-3 tablespoons of flour and a good
squeeze of lemon juice. (Sheesh..I sound like my grandmother).

Mix gently & place in unbaked pie crust. Dot with butter and cover
with lattice or solid crust, being sure to cut vent holes. You want to
bake this on a foil covered baking sheet.

I often mix my blackberries with peaches or nectarines this time of
year. Then I might add a few gratings of fresh nutmeg and/or cinnamon,
I never have too much filling, because I eyeball pretty well at my
age. Besides, any overage is easily baked in a buttered dish and eaten
over ice cream.

If you need exact measurements, here are a few sites from the web -
please note that you will find no two exactly alike. I have read each
site, though, and none of them will give you a turkey instead of a
fruit pie.

http://www.homestead-farm.net/RecipeBlackberry.html

http://whatscookingamerica.net/blkbrypie.htm

http://www.cdkitchen.com/recipes/recs/1487/Old-Fashioned-Blackberry-Pie80869
..shtml

Quoted message said:

Enjoy.

Boron

I will check it out! Thanks.
Cindy

"merryb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have you ever used tapioca for the thickener? It works well for me
with juicy fruits like that, and there is a recipe on the box.

cindy said:

Does anyone have a blackberry pie recipe they would be willing to share?
Thanks,
Cindy

Do you have a Better Homes & Gardens cookbook (with the plaid cover)?
The one in there is really good. And it's easy -- the hard part is
getting the fresh blackberries.

I can look it up and post it later if you want.

Bob

zxcvbob said:

cindy said:

Does anyone have a blackberry pie recipe they would be willing to share?
Thanks,
Cindy

Do you have a Better Homes & Gardens cookbook (with the plaid cover)?
The one in there is really good. And it's easy -- the hard part is
getting the fresh blackberries.

I can look it up and post it later if you want.

Bob

This came to my mind, too. I wondered if it were possible that people
nowadays don't have basic cookbooks. Certainly what I see promoted on
the book sites are the latest wave and the chef's books, and those are
entertaining, but shouldn't everybody have the simple, everyday book
that has fruit pies, pastry, biscuits, white bread?

Anyway, I like blackberry cobbler or crisp better, which is spiced the
same but is flexible as to size, which pie never is. I use an American
recipe for the filling and a British recipe for the top.

--
Posted via a free Usenet account from http://www.teranews.com

that would be wonderful! We have plenty of blackberries!

Quoted message said:

Do you have a Better Homes & Gardens cookbook (with the plaid cover)?
The one in there is really good. And it's easy -- the hard part is
getting the fresh blackberries.

I can look it up and post it later if you want.

Bob

On Sat, 14 Jul 2007 07:35:28 -0500, "cindy" <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

that would be wonderful! We have plenty of blackberries!

My favorite berry pie recipe:

@@@@@ Now You're Cooking! Export Format

Berry Pies

desserts

4 cups berries
1 cup sugar; (+/-)
6 tablespoons flour
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
or
tablespoon 3

Pick over berries and rinse well, drain. Combine with the sugar,
flour,
salt and lemon juice. Turn into a pastry-lined pie pan. Dot with
butter.
Trim the pastry edge and moisten it. Cover with the top pastry, trim
the
edge, crimp the top and bottom edges together and cut vents for steam.
Bake
at 450F 15 mins., reduce heat to 350° and bake 25 - 30 mins. longer.
Cool
on a rack.

Contributor: James Beard

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"