Brandied Blackberry Pie Recipe
Ingredients
| Pastry for Lattice Top Pie | ||
| 4 cups fresh ripe blackberries, rinsed and drained | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Orange peel | 1 Tablespoon, grated | |
| Butter/Margarine | 2 Tablespoon | |
| 2 tablespoons blackberry flavored brandy | ||
Directions
Prepare an 8-inch pie shell and lattice strips for top crust; set aside.
Gently toss blackberries with a mixture of the sugar, cornstarch, salt, and orange peel.
Turn into unbaked pie shell, heaping berries slightly at center; dot with butter.
Complete as directed for lattice-top pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 25 to 30 minutes, or until pastry is lightly browned.
Drizzle brandy onto berries through lattice openings.
Gently toss blackberries with a mixture of the sugar, cornstarch, salt, and orange peel.
Turn into unbaked pie shell, heaping berries slightly at center; dot with butter.
Complete as directed for lattice-top pie.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 25 to 30 minutes, or until pastry is lightly browned.
Drizzle brandy onto berries through lattice openings.
Chef
