Also, quite possibly, the most expensive pie ever. (I probably wouldn't say that if I lived in Seattle and made this pie during blackberry season)
Also, quite possibly, the most beautiful pie ever.
Will it also, quite possibly, be the yummiest pie ever? Could be, but we'll all have to wait until I cut into it on Monday to find out (I'm only posting this now so I can meet the BAKED Sunday Mornings posting deadline). I did taste the filling before I put it in the pie shell and it was dee-licious. The brown sugar gives it a little complexity that I really liked and the lemon and lemon zest give it a freshness that counterbalances that complexity perfectly. I used my own pie dough recipe though. Of course.
Update as promised...
Please witness the lake of blackberry juice:
Delicious tasting blackberry juice, but still. Seems that lots of other bakers had the same experience. Next time I use this recipe (planning a future visit to Seattle sometime during blackberry season for this very reason) I'll try some other thickening method and/or more thickener. Because other than that, it's a lovely summer pie. Fresh and sweet and perfect.
TGIP Rating--Blackberry Pie--KEEPER. Just needs some help in the thickening department.
Next up: Coconut Cream Pie. I'm going to *gasp* try something different with my pie crust for this one. Wish me luck. The rest will be a recipe mash up of sorts. Using some elements from this recipe and some from discussions I've seen on...yes...the Food Network.