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Blackberry Brandy Pie

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dessert Southern
Blackberry Brandy Pie
Ingredients
  • 4 cups fresh blackberries
  • 1 1/4 cups white sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons blackberry brandy
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 tablespoon white sugar
Instructions
1
Preheat your oven to the optimal temperature for baking, which is 400 degrees F (200 degrees C).
2
Next, take 2 cups of blackberries and blend them in a blender until they are completely broken down and have reached a liquid consistency. Strain the mixture to remove any seeds, then pour it into a saucepan.
3
Then, whisk 1 and a quarter cups of sugar into the blackberry mixture until well combined. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly and scraping the bottom of the pan.
4
Continue boiling the blackberry mixture for 5 minutes, then remove it from the heat source. At this point, you will have a boiling mixture that needs to be cooled slightly.
5
Meanwhile, mix 1 tablespoon of cornstarch with a small amount of brandy in a cup until they are fully incorporated. Whisk this mixture into the hot blackberry purée, causing it to boil once again.
6
Remove the saucepan from the heat and stir in a pinch of nutmeg and cinnamon. The ideal consistency for this blackberry mixture is that of a thin pudding.
7
If the mixture is too runny, you can thicken it by adding cornstarch and water that have been mixed at a 2-to-1 ratio. Otherwise, proceed to the next step.
8
Roll out one pastry and place it into a 9-inch pie plate. Fill the pie plate with the remaining 2 cups of blackberries.
9
Pour the blackberry purée over the filling, making sure that all of the berries are evenly covered. Cut the remaining pastry into strips and crisscross them over the filling, or cover the filling with the remaining pastry and cut slits in it.
10
Dust 1 tablespoon of sugar over the top of the pie to add a touch of sweetness.