This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! —Kate Mathews, Shreveport, Louisiana
I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts.
For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world.
-Dorothy Lilliquist, Brooklyn Center, Minnesota