Although it may not look like it, Spring is here. Blackberries are in season in California starting in May. As such, I'm posting this recipe for blackberry pie so that you can take advantage of the fresh blackberries that will soon be available at markets.This recipe for blackberry pie is really easy!! It uses a store bought graham cracker pie crust. We will make the filling from scratch and use some ground up vanilla wafers to top it all off. Feel free to serve it with whipped cream and a scoop of ice cream on the side.
Recommended Equipment:
food processor or blender
Ingredients:
3 pints fresh blackberries
1 graham cracker pie crust
1/3 cup maple syrup
1/4 tspn kosher salt
1/3 cup all purpose flour
2 eggs, beaten
1/2 cup sour cream
1 1/2 cups small vanilla wafers
2 tbsp unsalted butter
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Put blackberries in graham cracker pie crust.
- In a large mixing bowl, add 1/3 cup flour and the salt.
- In another mixing bowl, mix together the sour cream, maple syrup and eggs.
- Mix the flour mixture and the egg and sour cream mixture together and pour over the blackberries.
- Cut 2 tablespoons of butter into small pieces and add to a food processor with the vanilla cookies.
- Grind up vanilla wafers and butter together in a food processor or blender until a coarse powder.
- Melt the butter and add 1 tspn of salt to the butter.
- Mix with the vanilla wafers and then apply evenly on top of the pie.
- Put the pie in the oven and bake for 50 minutes or until the top is lightly browned. Let pie cool completely before serving.
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