Reviewed: Sep. 14, 2009

This is SO tasty! I have never made blackberry pie and this is just fantastic. I had 2 slices myself and my friend as well. He said it's the best pie he's ever had. Fresh out of the oven is the best but he prefers one day old when all the juices have thickened. I love the nutmeg/cinnamon in it.

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BUMBLEBEEZER

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Reviewed: Sep. 7, 2009

It was pretty good, but too sweet. That's my only issue really, just too much sugar I guess? The bites of crust balanced it out, I ate it with ice cream so that helped it too. I did have an issue with it being too runny as well! Cut the pie and it all just rushed out. Too much liquid to berry ratio, and I even added extra berries. Ooh well its still yummy :) EDIT: the 1-2 days after baking were MUCH better. The pie just needs time to set. I'd still use closer to 1 c. sugar. ALSO, very important, forgot to mention I agree: i only used 1/8 t. nutmeg and about 1 t. cinnamon

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Laura Loo

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Cheshire, Oregon, USA

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Reviewed: Mar. 17, 2009

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!

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Erin

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Reviewed: Nov. 27, 2008

This pie turned out beautifully! I made it for my father-in-law & he LOVED it...now I have to make it anytime there is a special occassion!! I didn't strain the puree, and I only used a 1/2 tbsp. of cinnamon & 1/4 tsp. of nutmeg. It really gives it a more homemade taste w/out so much spice!

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leahf027

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Reviewed: Aug. 2, 2008

I used frozen blackberries for the puree (picked over the past few weeks), and finished off with fresh picked. I wanted more than 2 cups for the inside though. I omitted cinnamon and nutmeg and instead used 1tbsp lemon juice infused with 2 sprigs of saffron. Mixed with the brandy it was very yummy!

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EVE11

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Reviewed: Jul. 27, 2008

omitted spices, and used my own pie crust recipe. Excellent !

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Cindy125

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

I reduced this recipe to make 2 blackberry tarts for Valentine's Day. They came out very well. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 15, 2008

Wow! I got rave reviews when I made two of these pies for two different Thanksgiving parties! I used all frozen berries (mostly blackberries, but a bag of mixed too) defrosted them, and pureed a cup of them.. that gave me plenty of "sauce" without taking away too many chunky berries in the pie.. to make it easier, I left the seeds in.. and it was still spectacular! I also left out all the spices, and used lemon juice for the brandy. A wonderful pie recipe, and it was only my first time making one.. but nobody could tell!

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Maryam

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 23, 2007

The best ever blackberry pie!!!

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sherry

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Reviewed: May 7, 2007

I made this pie for our church luncheon yesterday. I did put a dash of cinnamon and nutmeg in the filling, not enough to overpower but just enough to add a touch of goodness. Even though my pie dough fell apart as I was trying to put it in the pan and I had to piece it together, it must have been a great success, I came home with an empty pie pan. Everyone that had a piece said it was excellent. I really like the idea of the pureed berries to add to the whole fruit. I am going to try a blueberry pie this way also. Thanks for the grand idea.

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Tinky

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Reviewed: Aug. 18, 2006

"Mom, I love this pie! Can you make it again before school starts?" This accolade came from my 12-year-old son, who hasn't willingly even licked a piece of fruit since he was three. Because he likes the taste of fruit, but not the texture, I tried this recipe because I wanted to replace fruit with puree. I used a blend of blackberries, raspberries and blueberries (frozen) and, because I was using a deep-dish crust, increased the amount by 1-2 cups, but only increased the sugar slightly. I used only 1 rounded tsp. of cinnamon and a 1/2 tsp. of allspice; even so, my husband thought it was a bit too spicy. But this is unquestionably the most popular fruit pie I've made in some time.

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chawklet

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Reviewed: Mar. 7, 2005

OK, but bitter, next time I'll add more sugar

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ODDITY123

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Reviewed: Jul. 24, 2004

My family loved this recipe and I will make it again. The brandy and spices gave it an interesting flavor.

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CJGRAY1

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Reviewed: Apr. 5, 2004

This pie is very good when spices are reduced to 1/8 or 1/4 tsp of nutmeg 1/2 tsp of cinnamon

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TSEA

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Reviewed: Jul. 17, 2002

I had never made a pie before and this one was amazing!!! By blending and straining the berries, there were alot less seeds and the texture was nice and rich. I had lots of fresh blackberries from the farmers market. I took the pie to work and it disappeared! I took some other people's advice and cut down on the spices just a little and I also added cloves, which made the pie taste wonderful. I didn't have blackberry brandy so I used a little juice from a fruit cocktail cup. It was absolutely wonderful! Don't hesitate to make your pie this way.

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CRIMSONVIXEN7

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Reviewed: Oct. 1, 2000

This pie looks great and has a wonderful texture, but the spices are overwhelming. Even after cutting the nutmeg down to 1 teaspoon. It is like eating a mouthful of cinnamon. I had to throw out half of the pie. No one would finish it. I will make it again with little or no spices. I think it will be great that way.

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Idm

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Reviewed: Aug. 24, 2000

Love this recipe and have made it often. I replace the brandy with Lemon Juice and leave out the spices. Excellent pie, never left overs!!

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DALYN84

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Reviewed: Jul. 22, 2000

In the past I've had problems getting my blackberry pies to thicken. I think it is because I use fresh berries, not frozen and they have more juice in them. This recipie take care of that nicely. The only problem is the large amount of spices mask the berry flavor. I plan to make it with just a little bit of lemon juice/zest.

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EMPATHY44

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Deluxe Blackberry Pie

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