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Deluxe Blackberry Pie

Deluxe Blackberry Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Carlo Zaskorski

Carlo Zaskorski

Deluxe Blackberry Pie, nice and thick, made the old-fashioned way.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
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Reviews

EMPATHY44
42

EMPATHY44

8/27/2003

In the past I've had problems getting my blackberry pies to thicken. I think it is because I use fresh berries, not frozen and they have more juice in them. This recipie take care of that nicely. The only problem is the large amount of spices mask the berry flavor. I plan to make it with just a little bit of lemon juice/zest.

CRIMSONVIXEN7
40

CRIMSONVIXEN7

8/27/2003

I had never made a pie before and this one was amazing!!! By blending and straining the berries, there were alot less seeds and the texture was nice and rich. I had lots of fresh blackberries from the farmers market. I took the pie to work and it disappeared! I took some other people's advice and cut down on the spices just a little and I also added cloves, which made the pie taste wonderful. I didn't have blackberry brandy so I used a little juice from a fruit cocktail cup. It was absolutely wonderful! Don't hesitate to make your pie this way.

TSEA
27

TSEA

4/5/2004

This pie is very good when spices are reduced to 1/8 or 1/4 tsp of nutmeg 1/2 tsp of cinnamon

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