Tuesday, January 14, 2014

Blackberry~Raspberry Pie

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For Thanksgiving this year we had a big family celebration to not only celebrate Thanksgiving but so that all my family could say their goodbyes to my daughter before she leaves for boot camp.

This year we had over 30 people and had a wonderful time visiting with each other.

We usually only have about 17 or so so this was quiet the accomplishment and boy was the food fabulous.

I come from a family of great cooks and bakers and everyone pitched in and brought a fantastic dish. I cooked the turkey's and ham, mashed potatoes, carrots, & gravy.

My mom, aunt, and sister-in-law were in charge the desserts and my aunt brought this pie that was out of this world good!  I love berry pie and usually don't have it around because everyone else in my family loves pumpkin, apple, or cream pies.  So this was such a treat for me to have a slice.

I, of course, emailed her the very next day for the recipe and made my own within the next week.

This recipe originally came from Taste of Home and is made with fresh fruit but with the price of fresh berries in the winter, I changed it to a frozen berry pie and it was just as delicious.

Here's what you need:

1 cup sugar
1/3 cup quick-cooking tapioca (not the pudding kind, just the plain tapioca)
1/4 tsp. salt
4 cups frozen blackberries, or fresh
1 cup frozen raspberries, or fresh
2 Tbs. butter, cut up into 1/2 inch pieces
pie crust for a double crust pie, homemade or store bought

In a medium stock pot combine the sugar 1 cup blackberries, tapioca and salt and stir to combine. If using fresh berries let sit for 15 minutes if using frozen skip the sitting period.
Cook and stir over medium heat until the berries burst and the mixture comes to a gentle boil.
Remove from heat and gently stir in remaining berries.
Pre heat oven to 400 degrees.

Line a 9 inch pie dish with the bottom pie crust, leaving edges to hang over and trim later. Place pie dish on a parchment lined baking pan to catch any over spills in the oven.
Fill the pie crust with the berry mixture and dot with the butter pieces.
Roll out top crust and place over the top of the pie filling.
Trim and crimp the edges of the pie dough.  I use a fluted edge for my pies by pinching the dough together, rolling it under and pressing it between my thumb and first finger with the finger of my other hand.
 Cut a few slits in the pie dough for air venting.
Bake for 40 - 50 minutes (mine too 50) or until golden brown and the filling is bubbly.
Cool on a wire rack until serving.  Serve at room temperature with fresh whipped cream or ice cream.

Serves - one 9 inch pie
Here's the handy printable - Blackberry~Raspberry Pie


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