Pie Recipes
Recipes and Tips for making Pie.
Blackberry Pie
The blackberry is an edible fruit produced by any of several species in the Rubus genus of the Rosaceae family. The fruit is not a true berry; botanically it is termed an aggregate fruit, composed of small drupelets. The plants typically have biennial canes and perennial roots. Blackberries and raspberries are also called caneberries or brambles. It is a widespread, and well known group of over 375 species, many of which are closely related apomictic microspecies native throughout the temperate northern hemisphere and South America.
Primary cultivation takes place in the state of Oregon located in the United States of America. Oregon is the leading blackberry producer in the world, producing 42.6 million pounds on 6,180 acres (25.0 km2), in 1995 and 56.1 million pounds on 7,000 acres (28 km2) in 2009. While Oregon may lead the world in volume of fruit produced, Serbia has tremendous acreage.
The soft fruit is popular for use in desserts, jams, seedless jellies and sometimes wine. It is often mixed with apples for pies and crumbles.
Good nectar producers, blackberry shrubs bearing flowers yield a medium to dark, fruity honey.
The blackberry is known to contain polyphenol antioxidants, naturally occurring chemicals that can upregulate certain beneficial metabolic processes in mammals. The astringent blackberry root is sometimes used in herbal medicine as a treatment for diarrhea and dysentery. The related but smaller dewberry can be distinguished by the white, waxy coating on the fruits, which also usually have fewer drupelets. (Rubuscaesius) is in its own section (Caesii) within the subgenus Rubus.
As there is forensic evidence from the Iron AgeHaraldskær Woman that she consumed blackberries some 2500 years ago, it is reasonable to conclude that blackberries have been eaten by humans over thousands of years.
Ingredients:
- 4 cups fresh blackberries
- ½ cup white sugar
- ½ cup all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- ¼ cup white sugar
Preparation:
- Combine 3 ½ cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining ½ cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with ¼ cup sugar.
- Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
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