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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40 users found this review helpful

Reviewer:

EMPATHY44

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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22 users found this review helpful

Reviewer:

DALYN84

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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17 users found this review helpful

Reviewer:

Idm

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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37 users found this review helpful

Reviewer:

CRIMSONVIXEN7

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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26 users found this review helpful

Reviewer:

TSEA

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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1 user found this review helpful

Reviewer:

CJGRAY1

Reviewed: Mar. 7, 2005

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

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6 users found this review helpful

Reviewer:

ODDITY123

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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Reviewer:

chawklet

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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1 user found this review helpful