Thursday, January 12, 2012
pie dough recipe for top and bottom crust
5 cups blackberries, rinsed, picked clean, patted dry
3/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 Tablespoons quick cooking instant tapioca
1. Preheat oven to 400.
2. Place blackberries, sugar, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
3. Spoon the berry mixture into a dough-lined pie dish. Place the second rolled-out pie dough crust on top of the pie. Score the top with a knife to create air vents. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out.
4. Bake at 400 for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. Reduce the heat to 350 and bake for 30 more minutes.
5. Remove from oven and place on wire rack. Cool completely before serving.