Doesn’t that look amazing? Oh sweet deliciousness. It was GOOD. Seriously, this is one of those moments that I wish I could reach out and grab each of you and give you a taste of this pie. It’s all about the blackberries. Due to the time of year I had to use frozen, but I bet fresh are even better!!! Woop woop!! You guys, the blackberries have this ridiculously wonderful flavor. There is cinnamon in them! I love that. It’s slightly possible that I had a few spoons of the filling. I COULDN’T HELP IT! You MUST try these. SO FLIPPIN’ GOOD!
We served them at a Murder Mystery dinner. Have you been to one? Dressing up was probably the most fun, but only because it got a little confusing in the beginning on how to get going. But it ended up great. Everyone ended up having some secret and a few characters were in love with a few people. The murderer could have been anyone, but it ended up being me. OOOOOOO Tricky!! Waaahahahaha. Jk. Seriously though, it was a fun night and we can’t wait to do more now that we know how it goes.
Next time I think I’ll just make circles and make individual little pies instead of folding the crust over. It was a little messier that way and I couldn’t put in as much filling.
Recipe from A Bountiful Kitchen and Gourmet Mag
2 cups blackberries (3/4 pound)
1 large apple, peeled and coarsely grated ( I used a honeycrisp)
2 tablespoons plus 1 teaspoon flour
1/4 teaspoon cinnamon
8 tablespoons sugar
Pastry dough for a double-crust pie- your own or see recipe below
1 egg & 1 tablespoon milk2 tablespoons sugar for topping pastries, granulated or coarse
Cook blackberries, apple, flour, cinnamon and 8 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer the mixture to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line the baking sheets with parchment.
Roll out half of dough 1/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a rectangle, then trim into four 5-inch squares. Place about 1/4 cup of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle, or just pinch together with finger tip. Make 4 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, re rolling scraps together if needed.
Brush triangles with milk-egg mixture and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 25 minutes total. Transfer pies to racks to cool. We liked to serve ours warm with vanilla bean ice cream.
1 cup shortening, chilled
½ cup very cold water
Mix flour and salt in a bowl.