Blackberry Pie – it really is . . .as easy as pie!

     Blackberry season is upon us and I’ve managed to pick a small bucket full without getting a poison ivy rash (the wild blackberry patch is truly wild and becoming overgrown with the dreaded stuff).

     In need of a contribution for a covered dish lunch, blackberry pie seemed to be the logical choice. I made a simple but incredibly delicious oil pie crust and topped the pie with a crumble topping. The filling held together nicely (thickened with instant tapioca); it was flavored with lemon, cinnamon and almond extract, and it was delicious. It was as “easy as pie” to make and it didn't last long.

Blackberry Pie      Makes one 8” or 9” pie

5 to 6 cups blackberries rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)

½ to ¾ cup granulated sugar (depending on sweetness of berries)

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

½ teaspoon ground cinnamon

¼ teaspoon almond extract

3 tablespoons quick cooking instant tapioca

1 recipe no-roll oil pie crust, or use your favorite crust recipe – add to an 8* or 9” pie pan

1 recipe crumble topping — Vicky’s Fruit Pie Topping or Oatmeal Crumb Crust (recipe follows), or use a top crust if preferred

1.  Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

2.  Preheat oven to 400°.

3.  Spoon the berry mixture into the pie crust.

4.  Top with crumble topping.

I'm using Vicky's Fruit Pie Topping for this pie

5.  Place the pie on the middle rack of the oven. Put a pie drip catcher directly under pan of place a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking.

Pie Drip-catcher.

6.  Bake the pie in two stages:

a.  First bake it at 400° for 30 minutes. Then place a collar of aluminum foil over the pie to protect the edges from getting too burnt.

b.  Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

7.  Remove from oven and place on a wire rack. Cool completely before serving.

Oatmeal Crumb Topping . . . for Pies     Makes 3 cups (enough for three 8” pies)

1 cup packed brown sugar

¾ cup all-purpose flour

¾ cup old-fashioned oatmeal

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) cold butter

1.  In a large mixing bowl combine all the ingredients except the butter.

2.  Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.

3.  Spread about 1 cup of crumbs over prepared fruit mixture of your favorite fruit pie . . . in lieu of a top crust, and bake as directed in the pie recipe above. Store remaining mixture in the refrigerator.

Ready to go into the oven.

After it has baked . . . 

 First bake it at 400° for 30 minutes. Then place a collar of aluminum foil over the pie to protect the edges from getting too burnt.

Then, reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

Recipes without photos . . .

Blackberry Pie      Makes one 8” or 9” pie

5 to 6 cups blackberries rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)

½ to ¾ cup granulated sugar (depending on sweetness of berries)

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

½ teaspoon ground cinnamon

¼ teaspoon almond extract

3 tablespoons quick cooking instant tapioca

1 recipe no-roll oil pie crust, or use your favorite crust recipe – add to an 8* or 9” pie pan

1 recipe crumble topping — Vicky’s Fruit Pie Topping or Oatmeal Crumb Crust (recipe follows), or use a top crust if preferred

1.  Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

2.  Preheat oven to 400°.

3.  Spoon the berry mixture into the pie crust.

4.  Top with crumble topping.

5.  Place the pie on the middle rack of the oven. Put a pie drip catcher directly under pan of place a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking.

6.  Bake the pie in two stages:

a.  First bake it at 400° for 30 minutes. Then place a collar of aluminum foil over the pie to protect the edges from getting too burnt.

b.  Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

7.  Remove from oven and place on a wire rack. Cool completely before serving.

Recipes without photos . . .

Oatmeal Crumb Topping . . . for Pies     Makes 3 cups (enough for three 8” pies)

1 cup packed brown sugar

¾ cup all-purpose flour

¾ cup old-fashioned oatmeal

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) cold butter

1.  In a large mixing bowl combine all the ingredients except the butter.

2.  Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.

3.  Spread about 1 cup of crumbs over prepared fruit mixture of your favorite fruit pie . . . in lieu of a top crust, and bake as directed in the pie recipe above. Store remaining mixture in the refrigerator.