Blackberry Pie

Bekka’s Bay Café Blackberry Pie Recipe

Preheat oven to 425 degrees
Crust
In kitchenaid mixer put
3 cups a.p. flour
1 tsp salt
2Tbsp sugar
1/3 cups shortening
1 cup cold butter, diced
Mix on low speed with paddle until butter and shortening are mixed in to pea size pieces, and mixture generally is like coarse cornmeal. Dribble in
½ cup ice water, mix until dough just comes together. Divide dough into 2 disks and wrap in plastic, put in fridge for 20 minutes or so to rest while you make the filling.
Filling
6 cups fresh or frozen (but thawed) blackberries
½ cup cornstarch – shake out cornstarch into measuring cup rather than scooping it out, you don’t want it to get too packed in.
2 cups sugar
1 tsp salt
In large bowl mix together sugar, cornstarch and salt until well combined. Add blackberries, toss to coat. Let sit and macerate while you roll out the crust. Roll out crust to ¼ inch thickness, put in pie plate, add filling, put on top crust, trim, flute edges, cut several slits in top. Put on baking sheet and place pie on BOTTOM rack of oven for 20 minutes, then reduce heat to 350 degrees, move pie to upper/middle rack and continue to bake for 1 hour or until juices bubble thick and slowly out of pie slits. Cool, then EAT!

Cranapple Christmas Pie

Cranapple Christmas Pie Recipe


Preheat oven to 425 degrees


Crust
In kitchenaid mixer put
3 cups a.p. flour
1 tsp salt
2Tbsp sugar
1/3 cups shortening
1 cup cold butter, diced
Mix on low speed with paddle until butter and shortening are mixed in to pea size pieces, and mixture generally is like coarse cornmeal. Dribble in
½ cup ice water, mix until dough just comes together. Divide dough into 2 disks and wrap in plastic, put in fridge for 20 minutes or so to rest while you make the filling.

Filling
6 Granny Smith apples, peeled and chopped
1 ½ c. cranberries
½ cup cornstarch – shake out cornstarch into measuring cup rather than scooping it out, you don’t want it to get too packed in.
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
½ tsp fresh grated nutmeg
¼ tsp ground cloves

In large bowl mix together sugar, cornstarch and spices until well combined. Add apples and cranberries, toss to coat. Let sit and macerate while you roll out the crust. Roll out crust to ¼ inch thickness, put in pie plate, add filling, put on top crust, trim, flute edges, cut several slits in top. Put on baking sheet and place pie on BOTTOM rack of oven for 20 minutes, then reduce heat to 350 degrees, move pie to upper/middle rack and continue to bake for 1 hour or until juices bubble thick and slowly out of pie slits. Cool, then EAT!