Fresh Blackberry Pie with Walnut-Oat Meringue Crust

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Wild blackberry bushes grew in abundance along the American River in Northern California, where I grew up. In early summer, I would spend hours plucking sweet berries from those thorny bushes, until my lips and fingers were stained purple. I’ll always remember the taste of sweet blackberries, right off the bush.

This blackberry pie brings back memories of those days spent gorging myself on blackberries. There isn’t any sugar added to the filling – just big, beautiful, sweet blackberries. The walnut-oat meringue crust is from Shirley O. Corriher’s CookWise cookbook, and is amazing! It’s light, hearty, mildly sweet, and it pairs beautifully with the unsweetened blackberries. It’s really easy to put together, and tastes so much better than an ordinary pie crust.

One word of caution: since the blackberries aren’t cooked, they won’t last more than a day or two. This pie is definitely best when eaten the same day it is made. So, invite some friends over to share in your blackberry bliss!

Ingredients
1/2 cup chopped walnuts
3 large eggs whites
1/4 teaspoon cream of tartar
1 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup oats
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3 big baskets of fresh blackberries (try your local Farmer’s Market)
2 tablespoons cornstarch
Vanilla ice cream (optional)

Preheat the oven to 325 degrees. Lay the walnuts out flat on a baking sheet, and roast for 10 to 15 minutes. Set aside.

Add the egg whites and cream of tartar to a large bowl, and beat until soft peaks form when the beater is lifted. (Note: I think I could have beaten my egg whites a bit longer, so I would say beat until “medium peaks” form.) Beat in the sugar and baking powder. Gently fold in the walnuts, salt, oats, and vanilla with a rubber spatula.

Spray a 10-inch pie plate with cooking spray and dust lightly with flour. Spoon the meringue into the pie plate. Spread thinly over the bottom and pile higher on the sides. (Note: my meringue was a bit too thin, so it all just settled in one layer. If this happens to you, don’t fret, because it will still turn out great.) Bake at 325 degrees until set and lightly browned about 25 to 30 minutes. Cool completely on a cooling rack.

Place a fine mesh strainer over a glass measuring cup. Press about 1/2 cup of the fresh blackberries through the strainer using the back of a spoon, collecting the juice in the measuring cup. Discard the blackberry pulp. Add enough water to the blackberry juice to make 1/2 cup.

Add the cornstarch to a medium saucepan over medium heat. Whisk in a small amount of the juice/water mixture, until the cornstarch is smooth, then pour in the remaining juice/water and heat over medium heat, stirring constantly, until thickened (this will probably only take about a minute). Remove from heat and let cool for a few minutes, then gently fold in the blackberries.

Spoon the blackberries onto the cooled meringue crust, and refrigerate to cool thoroughly. Serve with a big scoop of vanilla ice cream.

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