Wow! This hits my top three pies, delicious. We have a blackberry bush that started growing a couple of years ago and I really have not done too much with it besides pick and eat. Blackberries are an interesting plant with their thorns that seem to reach out and attach to anything close! So when you bake something that has this taste and you have some berry war wounds it tastes even better! There is satisfaction in knowing you got through the thorns to the sweet fresh taste of the berry! Kind of like life and goals! that there are plenty of thorns ready to stick it to you. Some can get under your skin pretty good, fester to the point you want to quit, but don't. Remember there is a sweet reward waiting for you! Now today try this recipe and have that sweet reward!
I have tried berry pies in the past and have not been impressed with the taste, but this one will knock your socks off!! This recipe makes 2 pies!
1/2 cup of sweet rice flour 2 cups sugar- it would be fine with 1 1/2 cups too! 4 cups blackberries and rhubarb 4 eggs, slightly beaten 1 12 oz almond milk 1 teaspoon vanilla
Topping
1 cup butter
2 cups old fashioned oats
1 cup neenee mix
1 cup brown sugar
shake or 2 of salt
The pie crust recipe is posted in a different blog post.
Preheat oven to 350:
Bake 1 hour or until custard is firm.
Combine 1/2 cup sweet rice flour, 2 cups sugar, and the berries; mix gently to coat berries. Divide equally between the 2 pie crusts. Mix eggs, almond milk and 1 teaspoon vanilla; pour equal parts over fruit.
Topping:
Combine all ingredients in a bowl mix well with your hands and evenly spread on each pie.
Pie Crust Recipe:
3 cups NeeNee mix
1 cup sweet rice flour
1 Tbls sugar
2 tsp salt
1 3/4 cup chilled butter
1 tsp lemon juice
1 egg
1/2 cup very cold water
4 1/2 tsp xanthan gum
Mix flour, sugar, xanthan, and salt. Add butter: mix until you can form a ball. in a 1 cup measure add 1 egg, lemon juice, water and mix with a fork; add to flour mix. Mix well.
Divide into
6 equal parts. Take one ball and place on saran wrap and place another piece of saran wrap on top.
Push down to flatten. Use a rolling pin and roll, move wrap, roll and repeat until the size
you need. Take off the top layer of saran wrap, place dough in pie tin, pat to smooth out in the tin then remove saran wrap.
Comments