Brigid's Blackberry Pie
Recipe by Edain McCoy
(Makes one nine-inch pie)
4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust
Preheat oven to 325 degrees F. Line a deep pie dish
with the pie crust, or purchase a commercially-made
one. Set aside. Mix all other ingredients together in
a large mixing bowl. If it appears too "wet", mix in a
little more flour (about 2 tablespoons). Turn the
fruit into the pie shell and dot with butter or
margarine. You can bake the pie as is, or cover it
with another pie crust. If you do this, pinch down the
ends to hold it to the other crust. Then score the top
several times with a sharp knife. Bake for 1 hour, or
until the top crust is a golden brown. (Note: A
sugar-free version can be made by substituting
appropriate amounts of artificial sweetener.)
(The above recipe for "Brigid's Blackberry Pie" is
quoted directly from Edain McCoy's book "The Sabbats:
A New Approach to Living the Old Ways", page 179,
Llewellyn Publications, 1994)s |
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