One More Detour on the Writing Road

If you like blackberries, that is. I got the recipe from the cookbook I bought to go along with my mini-pies baker. It’s as simple as drool and the best-tasting fruit pie filling I have ever had, supermarket berries and all.

Scaled for 4 tart-size pies, so maybe 1 1/3 cups of filling. Scale to suit.

9 oz blackberries
1/3 c. granulated sugar (I used turbinado)
5 teaspoons all-purpose flour
1 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
pinch of salt

Mix all the ingredients, crushing the berries slightly to release juice. Let sit until needed.

If you’re baking a normal size pie, you could probably use a lattice top crust. It is a juicy filling, so it wouldn’t hurt for some of the liquid to cook down. But it’s so good that you might not care.

Mirrored from Kristine Smith.

OK, just watched The Hobbit trailer.

Dr Watson is playing Bilbo! And Sherlock is playing Smaug!

Mirrored from Kristine Smith.