This pie was an endangered species in my house. I made it after dark and I wanted to get a picture of it but, as the night went on I knew it wasn't going to last till morning. So I set the shot up like a vintage picture with a flash. Anyway, the kids liked the pie so much it was all gone by the next morning....knew it!
We used the blackberries from my Grandfather's canes he gave me years ago. Even my most finicky eater loved this pie.
Pastry for a double crust pie
4 cups blackberries
3/4 cup sugar
1/4 cup flour
1/4 teaspoon almond extract
2 tablespoons butter
Preheat oven to 375 degrees. Thaw a ready made pie crust as per directions. Meanwhile, In a large mixing bowl stir together the blackberries, sugar, flour, and almond extract. Toss till the fruit is coated. When pie crust ready roll out and place in pie plate. Transfer fruit filling to pastry-lined pie plate. Smooth out fruit filling and dot with butter. Top pie with second crust. Turn and crimp pie edges. Cut vent holes in top pie crust. Sprinkle top with sugar. Cover edge with foil. Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or till the top is golden.
I will link this to:
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
Finding the Pretty & Delicious Linky at Your Home Based MomRooted in Thyme Simple and Sweet Fridays
A Pinteresting Party at Tutus & Tea Parties
Wow Us Wednesday at Savvy Southern Style
The Best Blog Recipes link party