Sunday, August 12, 2012

Blackberry Pie with Whip Cream Topping

It doesn't have to be pretty. It just has to taste good.
I picked and froze two gallons of wild blackberries last summer and ate another almost by myself.  Up her in Washington State blackberries are considered a pest plant. I usually pick up a quart or so whenever Daisy and I go out for a walk along the roads and paths around here.

I'm trying to use up last year's berries before this season's crop comes in, so I've been playing around with pie recipes (I like pie if you haven't noticed).  This one was easy and fun and a little off the traditional. I'm on one of those low carb diets and Sabbaths are my off day when I can eat bread and desserts.

To help reduce the carb backlash I decided to cut the crust in half.  This doesn't cut the carbs in half, but I figure anything that helps.....

Get the following stuff either off the vine or from the store:

1/3 to 1/2 gallon of frozen blackberries
Pie shells (they usually come two to a package and this recipe makes two generous pies.
Light whipped topping
The rest should be in your pantry if you have a well-stocked pantry

1.  Use a medium sized pot.  Fill it about 3/4 full with rinsed berries
2.  Add one cup of flour
3.  Add two tablespoons of corn starch
4.  Add 1 teaspoon of lemon juice
5.  Add 1/2 teaspoon cinnamon
6.  Add 1/2 teaspoon nutmeg
7.  Add no more than a cup of sugar
8.  Turn on the stove to medium heat
9.   Add 4 tablespoons of butter or margarine
10. You'll be tempted to add water - DON'T.  The berries will produce a great deal of juice
11. Heat slowly stirring occasionally.  As the berries heat up, they will make juice.
12. Keep stirring to blend the ingredients together.
13.  When the butter is melted watch for the mixture to boil.and show signs of thickening
14.  Add a cup or two more berries to make the pie "berrier".
15.  Stir gently so the fresher berries don't get juiced.
16   Lower the heat and prepare the pie crusts.
17 . Preheat the oven to 350 degrees.
18. Cut 4-6 evenly spaced slits in the bottom of the pie crusts.
19  Pour the hot thickened berry pie filling into the pie crusts (the hot filling partially cooks the crust.
20  Place the pies on a cooking sheet and bake in the oven till the edges begin to brown.
21. Remove the pies and turn off the stove so your wife doesn't yell at you.
22. Allow the pies to cool to room temperature.
23.  Spread whipped topping over the pie generously and put the pies in the fridge to chill.

The great thing about this pie is that it doesn't need ice cream or any other additions. It's good just like it is.


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