This pie is easy yet delicious. Mixed with spices and a secret ingredient, your guests will have mouth watering reviews about your pie.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate.

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  • In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam.

  • Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.

Nutrition Facts

295 calories; protein 2.4g; carbohydrates 55.7g; fat 7.9g; sodium 119.5mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/20/2008
This is the same way Sandy's mother Mrs Hadsell made wild black berry pie when we were kids back in '47 or so. There are a few tips that help: Either go easy on maple syrup or skip it. If the berries are quite ripe skip the syrup. You shouldn't need the liquid from the syrup if the berries are ripe. Also don't be shy with the berries she would often but in 5 or more cups. Sometimes Mrs Hadsell would put in almond extract or cocnut extract instead of the vanilla. She almost always added a few dabs of butter on top of the berries. The key is ripe and full sized blackberries. The rest takes care of itself. Read More
(25)

Most helpful critical review

Rating: 3 stars
08/06/2007
Adding maple adds a unique flavor to this pie but the recipe lacks a thickening. When I made the recipe I pureed 1 cup of the berries very well and sieved them into a pan with the 1 cup sugar the spices and 4 Tb. cornstarch cooking until thick and bubbly. Cool slightly and mix with the remaining ingredients to put in pie shell. I'm sure tapioca would also work in this recipe. The flavorings are a good combination. Another time (since we have a lot of large and juicy wild blackberries) we added part of a can of pre-made apple pie filling not having quite enough blackberries to make up the recipe. That also works with these flavors. Read More
(24)
9 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/20/2008
This is the same way Sandy's mother Mrs Hadsell made wild black berry pie when we were kids back in '47 or so. There are a few tips that help: Either go easy on maple syrup or skip it. If the berries are quite ripe skip the syrup. You shouldn't need the liquid from the syrup if the berries are ripe. Also don't be shy with the berries she would often but in 5 or more cups. Sometimes Mrs Hadsell would put in almond extract or cocnut extract instead of the vanilla. She almost always added a few dabs of butter on top of the berries. The key is ripe and full sized blackberries. The rest takes care of itself. Read More
(25)
Rating: 3 stars
08/05/2007
Adding maple adds a unique flavor to this pie but the recipe lacks a thickening. When I made the recipe I pureed 1 cup of the berries very well and sieved them into a pan with the 1 cup sugar the spices and 4 Tb. cornstarch cooking until thick and bubbly. Cool slightly and mix with the remaining ingredients to put in pie shell. I'm sure tapioca would also work in this recipe. The flavorings are a good combination. Another time (since we have a lot of large and juicy wild blackberries) we added part of a can of pre-made apple pie filling not having quite enough blackberries to make up the recipe. That also works with these flavors. Read More
(24)
Rating: 1 stars
07/19/2004
I am sorry to say this but the pie was very runny. There was nothing to bind it. Will not try again... Read More
(16)
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Rating: 3 stars
11/13/2004
Yes the pie was runny but served with whipped cream resembled a juicy berry cobbler. The taste was superb although I would suggest a little less sugar. Note: I substituted Ollaliberries with this recipe. Read More
(9)
Rating: 2 stars
01/11/2010
This was pretty disappointing. I must say that I think it was the first time I'd ever made a double-crust berry pie so I tried to follow the recipe exactly. But when I cut into it after letting it cool for about two hours the inside was totally soupy - not gooey but quite liquid. I guess that thing about lacking thickeners (as a previous reviewer mentioned) was the problem here. The crust I used was a store-bought refrigerated one not from scratch. I'm not very familiar with blackberries but they looked nice and plump and ripe to me. I cut 6 slits in the top of the pie (does making "holes" as specified in the recipe really make a difference i.e. better venting?) and baked it for 50 minutes. I will mention that I live at a high elevation (around 6200 feet) but I wouldn't think that would make much difference either. On the other hand the taste per se was pretty good and when I drained most of the liquid out after having the first half of the "pie" the remaining pie slices were a lot more like what I expected although they were pretty flat. A hard lesson to learn - I'll know better next time - but this recipe just didn't work for me as is. Read More
(4)
Rating: 3 stars
08/23/2012
I haven't made this yet but I have seen a lot of comments on it being runny. One trick I use when making berry pies is to dice an apple and add to the filling. It helps absorb the juice and doesn't impact the flavor of the berries. Read More
(1)
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Rating: 4 stars
06/24/2012
Grandma That Pie of yours sounds great. I've had black Berry pie but the way you make it is so mhmhmh good.;0) Read More
(1)
Rating: 1 stars
08/04/2013
The flavor was good but the consistency is awful watery. If you add starch maybe will be OK. Read More
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