5 1/2 cups fresh blackberries
1/2 cup sugar
1/4 cup cornstarch
1/4 cup water
1 tablespoon butter
1 1/2 tablespoon freshly ground black pepper
juice and zest of 1 lemon
1 9-inch graham cracker crust
In a medium saucepan, bring 3 cups of the blackberries, pepper, lemon juice, zest and the sugar to a boil. Meanwhile, whisk together the cornstarch and water, set aside. After the blackberries come to a boil, stir in the cornstarch mixture and cook 2 additional minutes. Remove from heat and stir in the remaining blackberries and the butter. Pour into the prepared pie shell. Refrigerate for at least 6-8 hours before serving.
Our blackberry bush has been a strong producer this year! We have been getting berries steadily for about a month now. Last we got a lot but in mid-August which is the more typical blackberry season here. Not that I am complaining! Fresh berries are expensive even in season so to get some free is amazing. We have a thornless bush so the harvesting isn’t too harrowing. But even freshly picked berries don’t have the longest life so I came up with this pie to use up a bunch. The black pepper was my husband’s idea and it was a good one. It added a spicy note that really played off the tart-sweetness.
This pie looks very interesting with this black pepper addition. I am curious to try!
I ALWAYS add black pepper…quite a bit of it…to fruit desserts. (I love it on my Greek yogurt and fruit and fiber cereal in the morning, too.) Flower
Oh this looks so good! We have blueberries, but no blackberries 🙁
I've been picking away at our raspberries, so understand! What an interesting combo with the pepper in there 🙂