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Let simmer, smashing berries with the back of a spoon, until most of the berries are broken down and mixture begins to thicken, 8 to 10 minutes. Turn off heat and stir in vanilla. Let cool completely.
Recipes are bursting with juicy fruit flavor, from cobbler to cheesecake and smoothies and hand pies.
Blackberry Pie. This fresh fruit pie is satisfying all around! It has ripe blackberries boiled with cornstarch for a thick and juicy filling, and a crispy all-butter pie crust.
Bake the pie in the lower third of the oven for 30 minutes. Then reduce the oven temperature to 350ºF, slip a baking sheet underneath the pie tin to catch any bubbling juices, and bake for another 30 to 45 minutes. The pie crust should be nice and browned and the juices should be bubbling through the vents.
Place the remaining pie crust over the top of the berries. Trim the excess dough around the edges, and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust.
Peach pie is made with fresh, frozen or canned peaches. The basic fruit pie filling, made with fresh fruit, lemon juice, sugar and cornstarch, can be frozen in advance and used later. The basic fresh peach pie can be combined with other fruits like strawberry, blueberry, blackberry, apple, pear or prunes. [46]
When high summer rolls around, we’re most looking forward to one delicious thing: blackberry season. The...
You'll want to go in for second slices.