| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 3 | c | Fresh blackberries |
| 1 | Unbaked 9-inch deep-dish pastry shell | |
| 1 | c | Sugar |
| 1/3 | c | All-purpose flour |
| 1/8 | ts | Salt |
| 2 | Eggs; beaten | |
| 1/2 | c | Commercial sour cream |
| 1/2 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 1/2 | Stick butter or margarine | |
| Additional blackberries (optional) | ||
| Fresh mint leaves (optional) |
INSTRUCTIONS
Place 3 cups blackberries in pastry shell. Combine 1 cup sugar, 1/3 cup flour and salt. Add eggs and sour cream, stirring until blended. Spoon over blackberries. Combine 1/2 cup sugar and 1/2 cup flour; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle evnely over sour cream mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. If desired, garnish with blackberries and mint leaves. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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