A quick and easy family recipe from a NARBA member farm, Eckert Orchards in Belleville, Illinois.
Warning: A non-numeric value encountered in /home/raspbe11/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82
3 cups fresh picked blackberries
1 unbaked pie shell
2 large eggs, beaten
2/3 cup granulated sugar
1/4 tsp. salt
2 Tbs. flour
1/2 cup 2% milk
1/2 tsp vanilla extract
1Preheat oven to 400 degrees.
2Arrange blackberries in the pie shell.
3In a mixing bowl, combine eggs, sugar, salt and flour. Add milk and vanilla extract. Stir until smooth.
4Pour egg mixture over blackberries.
5Bake for 10 minutes; reduce oven temperature to 375 degrees and bake for an additional 30-40 minutes or until a knife inserted in center comes out clean.
6Cool and serve. Refrigerate remaining pie after serving.
Says Eckerts, "This recipe is simple enough to be thrown together in a matter of minutes. It is a classic custard pie recipe from Grandma Eckert. She often made it with peaches by substituting 3 cups of peaches or better yet, combining peaches and blackberries for a total of 3 cups of fresh fruit."
You can also substitute raspberries!
Warning: A non-numeric value encountered in /home/raspbe11/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-fullscreen.php on line 3