I recently picked up a sweet little cookbook, "You Be Sweet" by Patsy Caldwell and Amy Wilson. I knew beforehand that the first recipe I was going to make was the Blackberry Crumb Pie featured on the front of the cookbook. It had been mentioned in many reviews of the cookbook as the best recipe in the bunch, so of course I had to try it.
Another recipe I'd love to try from this cookbook is a Pear Pie with Cheddar Cheese Pastry. Doesn't that sound great?
I did goof on not letting the pie brown on top, which was probably due to the fact that I took it out of the oven at 50 minutes instead of 55. Serve this with freshly whipped cream or ice cream. I prefer the cream just barely sweetened as the pie is very sweet on it's own.
Blackberry Crumb Pie
Makes 6-8 servings
- For the filling:
- 1 1/2 cups blackberries, rinsed and patted gently dry
- 1 (9-inch) pie shell, unbaked
- 2 large eggs
- 1 1/2 cups sugar
- 1/3 c. all-purpose flour
- 1/2 cup evaporated milk
- For the topping:
- 1/4 c. butter
- 1/2 c. all-purpose flour
- 1/2 c. sugar
- 1/8 tsp. salt
- To prepare the filling: Preheat the oven to 325-f degrees. Place the blackberries in the unbaked pie shell. In a small mixing bowl, combine the eggs, sugar, flour and evaporated milk. Mix well. Pour the mixture over the blackberries.
- To make the topping: In a small bowl, mix the butter, flour, sugar and salt with a fork or pastry cutter until the mixture becomes crumbly. (I used my fingers near the end to get the topping to come together, otherwise it was not crumbly at all for me.) Sprinkle over the top of the filling. Bake 50-55 minutes, or until the top is golden brown.
Recipe from You Be Sweet.