Blackberry Pie

Ok, so this is a sort of modular berry pie - you can use 5 cups of any combo of berries (I will post my other versions separately). This is a real summer treat, so make it as soon as you can find fresh berries! And really, FRESH nutmeg makes all the difference. I must tell you that you should smell the dry ingredients for the spiciness of the pie and adjust according to your taste! The fresh blackberries and the nutmeg will produce a perfumed pie that really has no peer. And the raspberries make it sweet and jammy. Wow!

Note: if you like, you can add a tbs of fresh lemon juice if you want to emphasize the freshness of the berries. You can also increase the sugar if you want a very sweet and jam-like pie - it's totally to taste! I like a less sweet, more fruity fresh pie, thus the scant cup of sugar. Taste your berries - you may need less or more sugar entirely depending on the flavor of the berries you have. Also, if they're VERY juicy, as a tsp of tapioca to the dry ingredients. If they seem dry, cup back on the flour a bit.

1 double recipe pie crust (or two store-bought pie crusts)

4 cups fresh blackberries
1 cup fresh raspberries

scant cup sugar
1/4-1/2 tsp fresh nutmeg
1/4 tsp cinnamon
scant 1/4 cup flour

2 tbs unsalted butter in small pieces

Preheat oven to 450. Wash and pick over berries and place in medium bowl. Whisk together the sugar, spices and flour. (NOTE: fresh nutmeg is key! You can use the pregrated kind, but I can't vouch for its flavor or the correct amount. If you prefer, forget the nutmeg and just do cinnamon for a more traditional pie.) Add dry ingredients to berries, GENTLY stir to coat the berries and allow to sit for 15 minutes to juice a bit.

Roll out first pie crust and place in 9 inch pie dish. Roll our second pie crust and either prepare it for a lattice crust or vent it later, as below.

Add berries to pie dish. Dot with butter. Cover with lattice crust or place whole crust on top and slice small vents in a radiant star pattern in the center. Place in oven for 10 minutes. After that, lower temperature to 350 and continue to bake about 30-45 minutes until filling is bubbling and top crust is nicely browned. Don't be afraid to keep adding 5-10 minute increments (keeping an eye on it) since you really want the top crust to be brown.

Remove from oven and allow to cool to room temperature to set the pie. Enjoy!




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