Dec. 26th, 2011

ksmith: (utensils)

If you like blackberries, that is. I got the recipe from the cookbook I bought to go along with my mini-pies baker. It’s as simple as drool and the best-tasting fruit pie filling I have ever had, supermarket berries and all.

Scaled for 4 tart-size pies, so maybe 1 1/3 cups of filling. Scale to suit.

9 oz blackberries
1/3 c. granulated sugar (I used turbinado)
5 teaspoons all-purpose flour
1 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
pinch of salt

Mix all the ingredients, crushing the berries slightly to release juice. Let sit until needed.

If you’re baking a normal size pie, you could probably use a lattice top crust. It is a juicy filling, so it wouldn’t hurt for some of the liquid to cook down. But it’s so good that you might not care.

Mirrored from Kristine Smith.

ksmith: (Default)
ksmith: (seal of approval)

OK, just watched The Hobbit trailer.

Dr Watson is playing Bilbo! And Sherlock is playing Smaug!

Mirrored from Kristine Smith.

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