August 13, 2015
Fabulous additions make this pie special
1The pie crust must be thoroughly cooled before filling.
2Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds.
3Discard the seeds and put the puree in a heavy saucepan over medium-low heat.
4Sift together the sugar, cornstarch, and salt.
5Add them to the puree, and stir.
6Add the butter.
7Continue to stir until the sugar and butter are melted and the mixture is steamy but not boiling.
8Whisk several spoonfuls of the hot berry puree into the beaten egg yolks to temper them, then whisk the yolks into the puree in the pan.
9Continue to stir and cook until the mixture boils.
10Reduce the heat and simmer 1 minute.
11Pour the berry mixture into the prebaked pie crust. Cool it to room temperature.
12Sprinkle the walnuts over the top.
13Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set.
14Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.
15When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form.
16Serve slices of pie with a generous dollop of bourbon whipped cream on each.
From Butter Beans to Blackberries: Recipes from the Southern Garden, by Ronni Lundy. North Point Press, 1999