Blackberry Pie

This is a recipe I found at Allrecipes.com. The pie is delicious and it is a new favorite of mine!

Ingredients:

4 to 4.5 C fresh blackberries. I have used frozen blackberries as well.

1/3 C white sugar
A dash of lemon juice
1/2 C flour
1 deep pie crust, you may opt for a single or double crust
1 egg, mixed in a separate bowl

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Combine 3 1/2 cups berries with the sugar and flour. 
Mix until you can see no more white clumps of flour and sugar.
Add a dash of lemon juice to the berries and mix in.

3. With the beaten egg, lightly brush the inside of the pie.
This prevents the crust from getting soggy.
Spoon the blackberry mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top.

4. If you are wanting a double crust, cover the pie with the top crust.
Seal and crimp the edges, and cut vents in the top crust for steam to escape.
If you are doing a single crust pie, lightly mix and cover the 1/2 C berries into the mixture.

5. If you are doing a double pie crust, brush the top with the beaten egg mixture.

6. I like to put the pie on a cookie sheet to catch the extra spills that may come with baking. Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and lightly cover the pie with tin foil and continue to bake for an additional 25 minutes, or until the filling is bubbly and the crust is golden brown. I then turn off the oven and let the pie sit in the oven an additional 10 minutes. Afterwards, cool pie on wire rack.

Cherry Pie

A birthday request from my husband was Cherry Pie.  

Ingredients:

2 deep dish pie crusts

1 1/2  cans of cherry pie filling

1/2 t Almond Extract

1 egg beaten

Directions:

Preheat Oven 425 degrees

Mix cherry pie filling with with Almond extract

Poke fork holes in bottom and on side unbaked pie crust.

Lightly brush the bottom with beaten egg mixture to prevent crust from becoming soggy in the baking process.

Pour cherry pie mixture into a unbaked pie crust

Use the remaining pie crust for the top.  I like the criss-cross pattern across a cherry pie.

Lightly brush the top criss-cross pieces with the beaten egg mixture for a shiny pie appearance.

Place pie on a cookie sheet to prevent spills during baking time.

Bake at 425 degrees for 45 min.  Around the 30-35 min mark I put a piece of tin foil over the pie to prevent the top from becoming burnt. 

After the timer goes off, turn off the oven and let the pie bake for an additional 10-15 min (with the tin foil on top) before taking the pie out to cool.