July 9, 2012

Giveaway Winner..and Blackberry Crumble Pie

Congratulations to Kathy 
You are the winner of my 
Summer Reading Giveaway!
I'm so happy for you!

Thank you to everyone who participated!
Kathy, please send me an email with your address!
* * * *

And now...let's talk pie.
homemade pie...
blackberry crumble pie!
A good friend of ours, brought us a bunch of freshly picked blackberries from his back yard!

*recipe inspired and adapted from Soul Food blog.

I was so excited to bake something and found a great recipe that fit the bill!
Oh yes, this was quite delicious and I wish there were some left...
but it has been gobbled up!
This pie was even better on day 2.
I don't know how that's possible,
but I swear it's true!
It's like the sugars and the juices from the berries
just got sweeter and more flavorful!

 I never refrigerate my fruit pies.
I feel like it changes the taste.
Cold pie is for pudding and pumpkin...
not apple, cherry and berry!
I just cover them and leave them on the counter
for no more than 3 or 4 days...
if they last that long!!

Recipe for Blackberry Crumble Pie

One, 9 inch pie crust,  partially baked, in an 8 inch pie pan or tart pan
2 heaping cups fresh blackberries
1/2 cup white sugar
1 tsp. cornstarch
1/4 tsp. cinnamon
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter

Preheat oven to 400 degrees.
Rinse berries gently and toss with the white sugar, cornstarch and cinnamon. 
Set aside for a few minutes.
Meanwhile, combine the flour, brown sugar and butter.
It should be a crumbly consistency.
Dump the berries into the partially baked pie crust.
Sprinkle with the crumbly topping mixture.
Bake in a 400 degree oven for approx. 25 minutes.
until topping is a nice golden brown.
Let cool and enjoy!