Blackberry-Lemonade Cobbler Pie
Back in the early 1640s, in Newburyport, Massachusetts, a certain William Scholar was being chased by the law. He was wanted for the "ravaging" of Miss Mary Sholey. After crossing the Merrimac River to avoid authorities, he was finally captured, tried and convicted to hang. One of the first such hangings in New England actually. Anyway, when they finally captured him, the one thing that played the biggest role in his conviction were scratches about his face. The authorities believed it was Mary who had marked William, fighting the assault as best she could. William's reasoning for the scratches was that he was hungry and had stopped in the woods to pick blackberries to eat, being all scratched up by the 'brambles'.
As everyone knows, wild blackberries are cursed to pick. The thorns make rose bushes seem like a walk in the park, literally. But I would stray time and time again through these brambles to pick overripe berries for this pie. I say overripe because there simply isn't enough juice in under-ripe or even ripe to make a greatly flavorful blackberry pie. Actually, I often go to the supermarket to buy the jumbo, overripe blackberries that are so often the bane of chefs.
I adore the tart taste of this Lemonade Cobbler topping juicy blackberries, cooked perfectly.
For 6 people
- Pie pastry for a single 9-inch pie
- 6 cup(s) (1 3/4 pounds) blackberries
- 1/2 cup(s) sugar
- 3 tablespoon(s) cornstarch
- 2 teaspoon(s) lemon juice
- 4 tablespoon(s) honey
- Lemonade Cobbler Dough, recipe below
Blackberry-Lemonade Cobbler Pie Directions
- Leave the blackberries out at room temperature for at least 4 hours before making this pie. It gives them time to soften a bit, thereby emitting more juice. when ready, preheat oven to 350-degrees F. Spread the pasty onto a 9-inch pie plate, crimp if desired around the edges. In a large bowl, combine blackberries, sugar, cornstarch and lemon juice; mix well so that all blackberries are coated. Pour into prepared pie crust, spreading out evenly. Drizzle honey over the top and dot with Lemonade Cobbler Dough , covering as much of the top as possible, but leaving small holes here and there. Place on a baking pan and bake 45-50 minutes, or until dough is nicely browned. Remove form oven to cool completely before serving.
- Lemonade Cobbler Dough:
1 1/2 cups flour
1/2 cup sugar
1/4 cup butter, margarine or shortening
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons frozen lemonade concentrate, thawed*
1/2 cup sour cream or plain yogurt
1/4-1/2 cup milk
- In large bowl, combine flour, sugar, baking powder, salt and butter. With your fingers or a fork or two, work the butter into the flour mixture until it resembles peas. Add the milk, lemonade concentrate and sour cream, Combine until a soft, almost pourable dough is formed, starting with 1/4 cup milk and adding more if needed.Â
- *Frozen orange juice concentrate works equally as well in this recipe