One of my favorite memories from these trips was picking blackberries from the bush that grew outside her rental home in Cape Cod. We took our basket of berries into the house and created a simple blackberry crisp. To date, it is still one of the best blackberry desserts I have ever eaten and I have to assume that is due not only to the wild berries, but the sweetness that came from picking our own fruit and the fun we had while doing it.
This week's Baked Sunday Mornings recipe is for Blackberry Pie. I had hoped for local berries, but it's a little too early here so I opted for fresh berries from the market. I wanted something easily portable and decided to make baby pies in a muffin pan. I loved the easiness of the handheld, portion-controlled mini-pies and their rustic appearance.
The pie crust recipe included in both of the Baked cookbooks was easy to make and work with although I found the flavor to be a bit bland. I may use a different recipe for the upcoming Peaches and Dream Pie but then again, I may use this one because it was incredibly forgiving.
The recipe for the filling is fairly straightforward and the only surprise ingredient was brown sugar. I loved the slightly caramel flavor it added and will definitely use brown sugar in future fruit crisps and cobblers. I also loved the bright note that a shaving of lemon peel and a squirt of lemon juice added. The filling was pretty awesome. While blackberries are delicious, they come with the aggravation of seeds. The seeds in my berries were plentiful and large and plan on making this again when berries are available at the farmer's market in the hopes I can enjoy them without breaking a tooth on a seed.
I love the end result of almost all of the Baked recipes I have tried, but feel a need to complain once again about their sloppy recipe writing. This particular recipe called for too many bowls for the filling (mixing the lemon peel and lemon juice separately?!) but didn't include instructions to cook the pie on a baking sheet to catch overflow. Their recipes are often complex and the addition of more explicit instructions would make their cookbooks much more accessible to all cooks.
Check out the other Baked bakers and their rendition of this recipe, here.