Happy Fourth of July! We truly have so much to be thankful for in America, andth thing I am most thankful for is the freedom I have to worship and serve our Awesome God. Christ came to set us free...what an AMAZING Blessing! "So Christ has truly set us free. Now make sure that you stay free, and don’t get tied up again in slavery to the law." Galatians 5:1
One of my favorite Cooking Magazines is the Food Network Magazine. It truly has great, easy to make recipes and the pictures it includes are amazing. This weekend, for July 4th, I made Paula Deen's Lattice-Top Blackberry Pie which was included in the most-recent issue of the magazine. However, instead of making a lattice on the top crust, I cut out a heart from the middle of the top crust. Blackberries are in season now, and you can find yummy fresh berries for great prices at your local grocery store or your farmers market. Enjoy this pie hot out of the oven with a scoop of vanilla ice cream. It is the perfect Summer Treat :)!
You are Prayed for and Dearly Loved my friends!
Paula Deen's Lattice-Top Blackberry Pie
Ingredients:
6 cups (1 3/4 pounds) fresh blackberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 disks refrigerated pie dough
(one 14 ounce package-Pillsbury brand)
(or you can use your own homemade pie dough)
1 large egg
Directions:
1. Preheat the oven to 400 degrees witha baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice, and lemon zest. Let stand, mixing and coarsely mashing occasionally for about 20 minutes.
2. Fit one round of dough into a 9 inch deep dish pie plate. Trim the edges, leaving a 1/2 inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 1 1/4 inch wide strips. (Or, if you chose to use the entire piece of dough like I did for my pie, cut a shape with a cookie cutter out of the middle of your pie dough disk).
3. Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. (Or if you are using the method I chose, lay your disk of pie dough on top of the pie, crimping the edges and cutting off any excess). Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.
4. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, about 45-60 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving. Enjoy!
