I made this recipe from blackberries picked last season and frozen. Our vines are thornless and produce pretty sour fruit. But this was the BEST blackberry pie I've ever made or tasted! The amount of sugar was just right, balancing the tartness of the berries. I loved the cinnamon and nutmeg flavors; they added a nice complexity. I didn't use the cognac; instead I substituted 1 T vanilla and 2 T reserved (unsweetened) juice. At last, a great recipe to use up all those blackberries!

Reviewed On: Mar. 17, 2009