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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Best Rhubarb-Blackberry Pie!!! Recipe

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This recipe for The Best Rhubarb-Blackberry Pie!!! is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Double crust pastry recipes 6 cups sliced fresh rhubarb cut in ½” pieces
1 cup sugar 2/3 cup flour
1 pint blackberry jam 2 egg
Directions:
Directions:
Preheat oven to 425*. Prepare double crust pastry for two 9-10” pies. Combine rhubarb, sugar and flour; mix well. Stir in blackberry jam and eggs until all are well-combined. Pour into pastry-lined pans. Top with other crusts; seal and flute edge. Bake 35-40 minutes or until mixture is bubbly in center. Serve warm or cool. Grandma Jean Cox thought this was the best Rhubarb pie she had ever tasted and frequently referred to it in her later years!


Optional Thickener for very juicy crusts:
1 Tbsp. sugar
1Tbsp. cornstarch
In a small bowl stir together sugar and cornstarch. Sprinkle over bottom, rolled pie crust (that has been placed in the pastry pan.) This prevents excessive fruit juices from soaking the bottom crust while it’s baking. If you have added egg/eggs to your pie filling, you won’t need to add this cornstarch/sugar mixture because it will make the filling too stiff!!

 

 

 

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