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My review
Deluxe Blackberry Pie
Carlo Zaskorski
"Deluxe Blackberry Pie, nice and thick, made the old-fashioned way."
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Ingredients
1 h 10 m servings 421Original recipe yields 8 servings (1 - 9 inch pie)
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Directions
{{model.addEditText}} Print- Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups 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 brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. 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 cornstarch and water mixed at a 2:1 ratio to thicken.
- Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
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Reviews
Read all reviews 3743 Ratings
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Most helpful positive review
7/22/2000
In the past I've had problems getting my blackberry pies to thicken. I think it is because I use fresh berries, not frozen and they have more juice in them. This recipie take care of that nicely...
Most helpful critical review
3/7/2005
OK, but bitter, next time I'll add more sugar
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7/22/2000
In the past I've had problems getting my blackberry pies to thicken. I think it is because I use fresh berries, not frozen and they have more juice in them. This recipie take care of that nicely...
7/17/2002
I had never made a pie before and this one was amazing!!! By blending and straining the berries, there were alot less seeds and the texture was nice and rich. I had lots of fresh blackberries fr...
4/5/2004
This pie is very good when spices are reduced to 1/8 or 1/4 tsp of nutmeg 1/2 tsp of cinnamon
8/24/2000
Love this recipe and have made it often. I replace the brandy with Lemon Juice and leave out the spices. Excellent pie, never left overs!!
10/1/2000
This pie looks great and has a wonderful texture, but the spices are overwhelming. Even after cutting the nutmeg down to 1 teaspoon. It is like eating a mouthful of cinnamon. I had to throw out...
1/15/2008
Wow! I got rave reviews when I made two of these pies for two different Thanksgiving parties! I used all frozen berries (mostly blackberries, but a bag of mixed too) defrosted them, and pureed...
11/27/2008
This pie turned out beautifully! I made it for my father-in-law & he LOVED it...now I have to make it anytime there is a special occassion!! I didn't strain the puree, and I only used a 1/2 tbsp...
2/15/2008
I reduced this recipe to make 2 blackberry tarts for Valentine's Day. They came out very well. Thanks for the recipe!
8/18/2006
"Mom, I love this pie! Can you make it again before school starts?" This accolade came from my 12-year-old son, who hasn't willingly even licked a piece of fruit since he was three. Because h...