Today we went to Anderson Island, Washington. We have property on the island at the Rivera Club, and will build there in the next couple of years. There is a very nice golf course, restaurant, marina, a co-op garden pea-patch, and a quaint general store. That's it. Very simple, very laid-back resort type location. Click here to read a nice article about Anderson Island published in Sunset Magazine.
There are lots of blackberry bushes in the unincorporated areas of the island. The bushes were just loaded with fat, sweet blackberries! My handsome husband and I spent an hour or so picking them. We wound up with enough for three pies. Two fat bags of berries are in the freezer, and here is the pie I made for my sweetie tonight. Before and after baking. He loves my pies!
It turned out pretty nice!
FRESH WILD BLACKBERRY PIE
INGREDIENTS
• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1- 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar
DIRECTIONS
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 20 to 25 minutes.
Apparently the pie was good, as my sweet husband had his fill of it. He is in his favorite chair, watching tv. He will be asleep soon!
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