Ingredients 1 pie dough recipe for top and bottom crust 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them) 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are) 1 teaspoon lemon juice (use 2 teaspoons if using store-bought berries) 1 teaspoon lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon almond extract 4 to 6 Tbsp cornstarch, flour, or ground quick cooking instant tapioca (use 4 Tbsp if making the pie with wild-picked berries that include a few not fully ripe berries, 6 Tbsp if making the pie with store-bought very ripe berries) Directions Toss blackberries with sugar, lemon, cinnamon, almond extract, quick tapioca: Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch/flour/or ground instant tapioca in a large bowl.
Ingredients 3/4 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 4 cups fresh blueberries 1 recipe pastry for a 9 inch double crust pie 1 tablespoon butter Directions Preheat oven to 375 degrees F (190 degrees C).
Ingredients 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY’S(R) 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk Directions Preheat oven to 425 degrees F.
Ingredients 4 cups cut rhubarb 1 1/3 cup sugar 5 tablespoons flour grated peel from one orange dash salt Directions mix sugar, flour, orange peel and salt.
Ingredients 4 cups of 1" slices rhubarb or 3 cups sliced rhubarb and 1 cup diced strawberries 1-2/3 cup sugar 1/3 cup flour 1 dash salt Directions preheat oven to 400 deg stir, let stand 15 min pour into pastry crumble 2tbsp butter over fruit filling cut slits & seal edge baste with milk for darker crust, if wanted.