The beginnings
of a good homemade pie start in a blackberry patch. Where else? Today our
berries were just becoming soft and ripened so I thought I’d make a pie. Once
you pick four or five cups of berries you can go straight to the kitchen and wash
your harvest for the sweetening process. Half a cup of sugar, some water, a
little cornstarch; you don’t need much to make it taste good. Dump the berries
into a pie crust, stick it in the oven and you’ve got dessert for tonight---all
finished in a couple of hours.
(My top
crust tends to be a little patchy looking at times, but it just makes it look
artistic.)
PIE (with fresh
berries):
4-5
cups of berries (for 9 inch pie plate)
Mix
in:
2
tablespoons cornstarch
2/3-1
cup sugar (I used ½ a cup)
Let
fruit sit for 15 minutes before pouring into pie plate. Cover with crust. Bake
at 450 degrees F. for
10
minutes before reducing temperature to 350 and baking for 40 -45 minutes.
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