Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: SmokinKat on August 01, 2014, 03:16:14 PM
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Summer in Oregon means blackberries by the TRUCKLOAD around our place, so I decided to put some of them to good use last night and bake my first pie!! I've made pumpkin pies in the past, but this was my first 'real' pie. I did cheat and use pre-made pie crust, but a girl's gotta start somewhere.
I doubled the recipe from: http://www.tasteofhome.com/recipes/fresh-blackberry-pie
Our shop foreman at MAK has to watch his blood sugar, so I used a stevia blend instead of sugar so I could bring a pie in to celebrate his first grandbaby being born.
It took all of fifteen minutes for me to fill a gallon sized ziplock with berries.
(http://i965.photobucket.com/albums/ae138/katrinarounds/berries_zps6f5acf44.jpg) (http://s965.photobucket.com/user/katrinarounds/media/berries_zps6f5acf44.jpg.html)
The recipe says to mix one cup of berries with the sugar and quick-cook tapioca.
(http://i965.photobucket.com/albums/ae138/katrinarounds/berrieswaiting_zpseb6e0b3f.jpg) (http://s965.photobucket.com/user/katrinarounds/media/berrieswaiting_zpseb6e0b3f.jpg.html)
After the berries sit in the sugar mix for 15 minutes, you cook them on medium heat until they turn into a weird goopy paste.
(http://i965.photobucket.com/albums/ae138/katrinarounds/goop_zps04470e13.jpg) (http://s965.photobucket.com/user/katrinarounds/media/goop_zps04470e13.jpg.html)
After gently mixing in the rest of the fresh berries, I put them in their crusts, and dotted the top with 2 Tbs of butter.
(http://i965.photobucket.com/albums/ae138/katrinarounds/butterdots_zps83a446ef.jpg) (http://s965.photobucket.com/user/katrinarounds/media/butterdots_zps83a446ef.jpg.html)
Needless to say, the Martha Stewart-esque crust I had envisioned didn't exactly play out according to plan. My delicate 'fluting' on the crust gave way to mashing the two crusts together with a fork to keep the blackberries contained. The lattice top turned out somewhat better, just a little off kilter.
(http://i965.photobucket.com/albums/ae138/katrinarounds/rawpie_zpsd0c83512.jpg) (http://s965.photobucket.com/user/katrinarounds/media/rawpie_zpsd0c83512.jpg.html)
Onto the MAK they went!
(http://i965.photobucket.com/albums/ae138/katrinarounds/onthemak_zps6e716220.jpg) (http://s965.photobucket.com/user/katrinarounds/media/onthemak_zps6e716220.jpg.html)
All in all turned out pretty darn good for a first try! I think in the future I might go 50/50 on sugar/sweetener-- I forgot that some sweetners lose some of their flavor at high temps, so the pie was a little tart. Nothing a good scoop of vanilla ice cream couldn't handle though!
(http://i965.photobucket.com/albums/ae138/katrinarounds/alldonepie_zps022e988c.jpg) (http://s965.photobucket.com/user/katrinarounds/media/alldonepie_zps022e988c.jpg.html)
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Awesome looking pies Kat!
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Yummy Yum Yum Kat ... If you weren't 3 hours away I'd be begging for a slice of that pie - with ice cream please ;D ;D
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Looks amazing Kat!
I use Agave syrup now whenever I can. It is a complete sugar replacement in that it taste exactly like sugar, no "off" or after taste. For every cup of sugar - you only need 1/2-2/3 cup of Agave. Pick an all natural, minimally processed one tho -some brands are little more than process corn syrup. I choose Madhava as my go to brand.
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That looks really good. Nice job
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Beautiful job Kat.
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milk plz w/ my bowl of pie. maybe a little 1/2 & 1/2 on my pie it you have it.
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Ohhhh very nice!
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I wish i was enjoying a slice of that right now...
Great job Kat!
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Awesome pies Kat especially for your first try!!! Love blackberry pies with vanilla ice cream! Don
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Very nice!!!!!!
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You can cook a pie for me any day.
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Hey great job Kat! The pies look wonderful. Something tells me you've been to this rodeo before! ;D
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Oh ya
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You can cook a pie for me any day.
Oh yeah!
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I'll take a piece of pie, a scoop of ice cream oh don't forget cup of coffee. ;)
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A piece of advice from a pre-diabetic who also has to watch sugar (read carb) intake. My wife is a superb baker/pie maker/cook. She learned a long time ago that all no cal/low cal sweeteners do not react with the fruit for pies like at least half real sugar. It keeps the fruit from "juicing" up. She always uses at least some sugar in berries, etc., whether cooked or eaten raw. Your pie looks super, especially for first time. VERY envious of ya'll up there in the NW with all the berries. When we took our Alaskan cruise all I ate was berries and salmon!
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Excellent looking pies. ;)
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A piece of advice from a pre-diabetic who also has to watch sugar (read carb) intake. My wife is a superb baker/pie maker/cook. She learned a long time ago that all no cal/low cal sweeteners do not react with the fruit for pies like at least half real sugar. It keeps the fruit from "juicing" up. She always uses at least some sugar in berries, etc., whether cooked or eaten raw. Your pie looks super, especially for first time. VERY envious of ya'll up there in the NW with all the berries. When we took our Alaskan cruise all I ate was berries and salmon!
Thank you for the tip! We ARE lucky with the berries, we also have lots of wild apple and plum trees to add to the free treats! :)