| 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.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”