Worms and Flowers

Blackberry Season with Recipe

Posted in Recipes by Lzyjo on July 27, 2009

It’s mid July the height of blackberry season.Photobucket

Berries, like black gold, are a seasonal treat to be savored while they last.


We always manage to eat all the before before we get around to making anything, but if you have a ton of berries to use, a lovely seasonal Blackberry-Apple pie would be a great way to use them! Here’s a Recipe from “Farm Journal’s Best-Ever Pies” cookbook. I haven’t tried it, but their recipes are always spot-on.

Double Pie Crust

2 C. flour

1 tsp. salt

1/2 C.  oil

3 Tbsp ice water

Sift or whisk flour and salt. Blend in oil with a fork or pastry blender, sprinkle ice water over the crumbly (sand-like) flour mixture. Form into a ball and divide roughly in half, one half slightly larger for the bottom. Chill. Roll out when ready to use

Blackberry-Apple Pie

3 C. Blackberries

1 C. Tart apples, pared and sliced.

1 C. Sugar

3 Tbsp Quick cooking tapioca (I would substitute corn starch for this)

1/2 Tsp Cinnamon

2 Tbsp butter, chopped.

Mix fruits together. Whisk dry ingredients. Mix  dry ingredients with the fruit. Pour into your pastry shell, dot with the 2 Tbsp of butter. Cover with the top crust and slit for steam to escape.

Bake at 425 for 40 to 50 minutes or until the crust is golden brown and the filling bubbly.

Cool before eating, if you can wait!


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