Friday, July 3, 2015

Fourth of July Blackberry Pie

 
Fourth of July Blackberry Pie - Smell of Rosemary.
 
This blackberry pie is fragrant, delicious, and not too sweet, a perfect companion to vanilla ice-cream. An addition of a small amount of chopped rosemary leaves enhances the blackberry flavor of this favorite summer dessert.     


Fourth of July Blackberry Pie - Smell of Rosemary.
 
Ingredients
6 to 7 cups of blackberries
1/3 cup of all-purpose flour
¾ cup of sugar
½ to 1 teaspoon of rosemary leaves, finely chopped
Lemon juice from half of a lemon
1 egg (mix with 2 tablespoons of water or milk, to make an egg wash)
 
Fourth of July Blackberry Pie - Smell of Rosemary.
 
Preheat oven to 375 degrees F.
Remove pie crust dough from refrigerator, and let it rest at room temperature for about 15 minutes.

In a large mixing bowl, mix together flour, sugar and ½ teaspoon of finely chopped rosemary leaves.  Add blackberries and toss all ingredients until well combined. Set aside.

Fourth of July Blackberry Pie - Smell of Rosemary.
Roll out one of the disks of pastry into large enough circle to fit a 9 inch pie plate.

Place prepared blackberries into pastry lined pie plate, squeeze juice from half of the lemon on top of the blackberry and flour mixture.  
Fourth of July Blackberry Pie - Smell of Rosemary.
 
Roll out the second disk, and cut out desired design (In honor of the 4th of July, I used this wonderful flag shaped pastry cutout from Williams-Sonoma).  Place it on the top of the pie, and seal the edges. Wash the top of the pie with egg wash, and sprinkle some granulated sugar if you desire.
 
Fourth of July Blackberry Pie - Smell of Rosemary.
 
Bake the pie for about 60 to 70 minutes, until filling is bubbly and edges are golden brown. If crust starts to overbrown, cover the edge of the pie with aluminum foil.

Fourth of July Blackberry Pie - Smell of Rosemary.

This is a Smell of Rosemary original recipe.  Cool completely before cutting. This recipe will make 8 servings.