by now you know I am a pie fan and I adore blackberries. Is it that darn color again (like eggplant?) I don't know. When blackberries are fresh I just love the way they pop in your mouth. Like each individual bubble bursts. They are sweet and luscious. I love the hints of blackberry in wine, the sweetness in jam, and the color ooooh - all the time. They are just beautiful!
This rustic pie is a fun way to wrap up your favorite fruit. Here I combined the blackberries with some almond paste just to see what happened. It was great! Enjoy some pie this weekend!
rustic blackberry almond pie by ann west
1 round flaky pie dough (from dollop here).
1 tube almond paste
3 cups fresh blackberries
1/2 cup sugar
squeeze of lemon
2 tbls butter - melted
Toss your berries, sugar, lemon and butter and set aside. Roll your almond paste between two sheets of wax paper into a thin round.
Roll your pie dough out into a large circle. Place the almond paste in the center. ( you may need to cut it down a bit). Mound the berries in the center of the almond paste (which is on top of the dough). Fold the edges one by one until your pie is partially covered. Sprinkle with sugar. Bake in a 375 degree over for 35- 45 minutes.