Vermont Blackberry Pie

A vintage typed recipe for a Vermont Blackberry Pie; make this pie with slightly crushed blackberries, sugar, flour, egg yolks, salt, and cream or top milk. Place the pie mixture in a baked pie crust and bake for about 25 to 30 minutes longer; cover with egg white meringue.

Ingredients

2 cups blackberries, slightly crushed
1 cup sugar
2 tablespoons flour
2 egg yolks
1/4 teaspoon salt
1 cup cream or top milk

Egg whites for meringue

Method

Combine 2 cups of slightly crushed blackberries with 1 cup of sugar and 2 tablespoons of flour; {add} to 2 egg yolks, 1/4 teaspoon salt, and 1 cup cream or top milk. Add to top mixture and pour into a baked crust. Bake for about 25 or 30 minutes, cover with egg whites for meringue. If you brush the pie crust over with a little egg white before adding the mixture, it will not soak through.

From the Kitchen Of

Verdin

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Pies and Pastries