The stars aligned this week, and it turns out that one of the events Joelen of Joelen’s Culinary Adventures was hosting this week (Pie in My Eye) had to do with fruit pies. I had blackberries from Mrs. Rhoads that I needed to use, and I was getting tired of the whole clafoutis/cobbler thing, and had already decided that I wanted to make a pie with them. I go looking around on the internet, and I find a recipe that called for the exact amount I had, using one of my favorite things (custard) to hold it all together. I love the design the blackberries make when they float to the top – kind of reminds me of little jewels.
The recipe really couldn’t be any easier. It took only a couple of minutes to put together, and cooked up perfectly. After letting it chill overnight, slicing it cleanly was a breeze.
I loved the taste of this, too. Usually I’m a custard pie purist, preferring it with warm spices like nutmeg and cinnamon, but here, it served as a sweet vanilla canvas to the flavor of the berries. Neither one overwhlemed the other, and in the end, it complimented each other perfectly. As they say, the proof is in the eatin’, and between Paul and I, we knocked this out in a day. All while we’re *trying* to eat healthier. Oops. I think next time around, I may try substituting Splenda for sugar, to see if it makes any difference.
Blackberry Custard Pie
recipe courtesy Mass Recipes
1 unbaked 9 inch pie shell
2 c. fresh blackberries
2/3 c. sugar
1 1/3 c. milk
1 tsp. vanilla
Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.