Crustless Blackberry Pie

 

This pie is like a cake pie. I tired it out for an easy pie alternative. I got the idea from a recipe for a Nantucket Christmas Cranberry Pie. You mix, pour, and bake, no need to make a pie crust. It is really simple. 

Crustless Blackberry Pie

Filling Ingredients:

2 cups fresh blackberries

1/2 cup sugar

Topping Ingredients:

3/4 cup butter, softened

1 cup sugar

2 eggs

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup all-purpose flour

Instructions:

Preheat oven to 350°F. Combine the filling ingredients and pour into a generously buttered 10-inch pie plate. Combine the butter and sugar in a mixing bowl until smooth. Add the eggs and vanilla extract and beat until fluffy. Add the flour and mix until smooth. Spread the batter over the blackberries in the pan. Just smooth it as best you can; the batter will be thick. It will bake smoothly. Bake for 40-50 minutes, till a toothpick comes out clean. 

* I made this a couple of times and tried putting more berries in the filling, and it didn't work. The whole thing stayed runny, even when I continued to bake longer. So, just stick to the 2 cups of berries, and it works. If you bake in a 9-inch pan, add the extra 10 minutes to the baking time.

This "cake" pie was well received by the family. It didn't last long enough for me to get a picture the whole pie. Enjoy! 

In Victory,

Sherry