Last night was my turn for dessert at Titus 2, so I made
blackberry pie for the girls. I made a crumb crust from the James Wood Band Boosters Cookbook, circa 1992. It made a wonderful crunchy sugary top, kind of like a fruit crisp without the oatmeal. Recipe for the pie is linked above; I was going to do a squirt of lemon over the berries but forgot. To make a crumb crust (snagged from a French Apple Pie recipe): mix together until crumbly with pastry blender or food processor: 1/2 c cold butter, 1/2 c brown sugar, 1 c flour.
Oh, and until your fruit farm opens this summer, make sure you use only "alpine fresh" blackberries... from Mexico.
1 comment:
totally love that your berries were from Mexico. I mean honestly, isn't there where the best fruit is from? Sheesh.
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