Wednesday, July 3, 2013

Blackberry Pie Soup & Things

How about this for a kitchen nightmare?  I followed a recipe that I picked up at the blackberry patch, and it was such a complete disaster, that I created a new thing.  And yes, Blackberry Pie Soup is a thing.

It is a thing you eat over ice cream.  It is a thing you can eat hot or cold.  Beware: It is a thing that is too sickingly sweet to eat by itself, like normal soup.  It is also a thing that would liven up any pound cake or shortbread.  It is a thing.

It is a thing it is a thing.

It is a thing that is so scientifically impossible to re-create, that I am writing it down and seeing if any others are brave enough to tell me what happens.

Blackberry Pie Soup
Adapted from Maple Ridge Farm Recipe for Fresh Blackberry Pie

6 cups fresh blackberries
2 T fresh lemon juice
3/4 c sugar
1/4 c cornstarch
dash of salt
2 T butter
1/2 c water
Recipe for one Pie Crust
Recipe for crumb topping (1/2 c each of butter, sugar, flour, blended together with pastry blender)

Prepare pie crust in deep dish pie plate.  Pre-bake crust for 15 minutes at 350 degrees.
Prepare crumb topping.  Set aside.

1.  Puree 2 c of the blackberries and set aside.
2.  Whisk together sugar, cornstarch, and salt.  Add water.  Stir in puree and lemon juice.  Add butter.
3.  Bring mixture to a summer and cook for one minute until thickened, stirring constantly.
4.  Place remaining berries in pie shell, and top with thickened mixture. 
5.  Top with crumb topping.
6.  Bake until the top is brown and crispy.

This will be a hot, soupy mess.  Be careful when you remove it from the oven!!  Let me know how this goes.  

I cannot wait ladle up this soup over homemade vanilla ice cream.  Happy Fourth everyone!  

The Blackberry Pie Soup monster.
The Blackberry Pie Soup pickers.
Olivia picked blues with her Grandparents!
Expect some delicious berry recipes (I hope) very soon!