Blackberry Custard Pie V2 |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This darn pie is UGLY, and it sure won't win any beauty contest. It's tart, seedy, and great pie with Dryers Churned Extra Creamy Butter Pecan Ice Cream. Better than Easy for those who can't bake or cook. Ingredients:
ingredients |
1 (9 inch) deep dish pie shells, unbaked |
custard filling |
1/2 cup sour cream |
2 eggs |
1/3 cup flour |
3 cups blackberries |
1 cup sugar |
topping (like creme brulee) |
1/2 cup flour |
1/2 cup sugar |
1/4 cup butter |
Directions:
1. Directions
2. Preheat oven to 350 degrees.
3. Place berries into the pie shell.
4. Custard Filling:
5. Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
6. Topping:
7. Combine the butter, 1/2 cup of sugar, and the 1/2 cup of four to make a crumble topping. Sprinkle crumble onto the top of the pie.
8. Bake for 50-55 minutes *
9. * Note: Throughout, the crumb topping appears not to have change. So, the last five minutes, put foil around the edges, then for a few seconds change the oven temperature to Broil - takes a few seconds, so don't take your eyes off of it - take it out, when it turns a golden color.
10. You could also torch it as a creme brulee.
11. The tartness of the fruit compliments the butter pecan ice cream - two peas in a pod, so they say - not to mention the crunch between the topping and the pecans (not quite a praline, but ....)
12. url:
13. /recipe/Blackberry-Custard-Pie-252517
|
|