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Bettye Hensel's Blackberry Glace' Pie This has been a treat a several of Joe & Sunny Higgins' Whidbey Island Knap In's where the blackberries for the pie are freshly picked on site. One time at Adele & Ken Calvert's Moses Lake Knap In fresh peaches were available and made a wonderful filling for the pie. The original recipe came from a friend and was slightly modified by information from the internet and finally perfected by Bettye. Ingredients: 1 9" baked pie shell6 cups fresh blackberries (or strawberries, raspberries, peaches, or??) 1 cup sugar 3 tablespoons cornstarch 1/2 cup water 3 ounces cream cheese -- softened (optional; if you have really juicy berries it helps to keep the crust flaky) Preparation: Bake pie shell Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture over top. Chill at least 3 hours until set. Country Tart Crust (Sunset) Ingredients: 1-1/3 c. flour3 tsp sugar 1/2 tsp ground cardamom (optional) Cut in with pastry cutter or rub with fingers: 1/2 c. butter Preparation: Blend in until dough sticks together:1 egg yolk Press over bottom and sides of an 11-inch tart pan.* Bake in 300 degree oven until light golden brown, about 30 minutes. (*NOTE: I used a 9-inch pie pan and a 4-inch tart pan.) (NOTE: This is an excellent, easy-to-make crust, especially for raspberry glace. It keeps well, even with the berries in it.) |
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©2010 J Keffer |