So remember when I told you that I want to open a pie shop someday? I dream seriously all the time. In fact right before starting this post, I decided I wanted to be called "Pie Girl" and quickly went to check if the domain was free. It was not, so I tried "The Girl Pie" and instead found myself on a page with photos of girls having a pie in the face. (Lots of tears and whipped cream). It was pretty funny, but left me on the idea and return to the drawing board fancy.
Someday, if my dream Pie Shop ever becomes a reality, it will be certainly a seasonal offer. Blackberries season may be over, but this is a great opportunity to take a few bags of frozen berries to highlight the berries are in the seasonal tart and delicious cranberries. I made Lattice-Topped Blueberry Cranberry Pie last year and which is similar in a way. Both had thick, juicy fillings that were slightly tart. This cake was flavored with cinnamon and vanilla while this glue with lots of lemon peel. Both are great options for pie creative and different fruits. Blackberry Pie is one of my all-time favorite things so I think I just prefer slightly this release. Moreover head a little crumb blends into the juice that makes it very crisp and wonderful. I can not wait to do this again next week!
With only 6 days until Thanksgiving I still have some quality items for you to stay tuned- (One is coming at you on Sunday !!)
PS- filling this pie can be made days in advance and kept refrigerated until you are ready to cook! How's that for an advanced time saving!
- single layer Pie Crust (1/2 recipe)
- 12 ounces frozen organic blackberries (do not thaw)
- 12 ounces of fresh cranberries
- 1¼ cup sugar
- 3 tablespoons instant tapioca (you can also use cornstarch, the pie will be slightly more juicy)
- juice and zest of 1 small lemon
- ⅓ cup brown sugar
- 1 cup flour
- ¼ cup cold butter, cut cubes (1/2 stick)
- cinnamon 1 teaspoon
- in a medium saucepan, combine all filling ingredients. Stir the mixture well until the berries are evenly coated.
- Cook over medium heat for 12-14 minutes, stirring occasionally. The berries burst and the mixture will reduce and thicken.
- When the mixture begins to bubble like lava, stir constantly for 2 minutes. Pour filling into a heatproof bowl and cool completely in the refrigerator. (Or use the freezer to speed things up.)
- When the filling has cooled, roll the crust of about 12 inches. Draped over a 9-inch pie plate. Fold the longer hang on and crimp with a butter knife or your fingers
- Pour the filling into the prepared casing
- in a medium bowl mix together flour, brown sugar and cinnamon. Cut the butter and use your hands to work in the dough.
- Sprinkle topping over pie. Bake at 400F for 50-60 minutes or until filling is bubbly and topping is crisp and golden.