Fresh Blackberry Pie Recipe
- 1 cup sugar
- 1/3 cup quick-cooking tapioca
- 1/4 teaspoon salt
- 4 cups fresh blackberries, divided
- 2 tablespoons butter
- Pastry for double-crust pie (9 inches)
- 1. In a large saucepan, combine the sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries.
- 2. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
- 3. Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
1 serving (1 piece) equals 426 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 303 mg sodium, 67 g carbohydrate, 4 g fiber, 3 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.