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Creamy Blackberry Pie
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Cuisine: Dessert
Top recipe: 
2003 Golden Whisk Awards
Community cookbooks are always some of our best sources for winning recipes. Last spring, we featured "Lake Rabun Dockside Delights: Cooking the Lake Rabun Way" (Community Classics, $20) and this unusual take on blackberry pie (right). It's extra-sweet and extra-good. Save a few blackberries for garnish.
Hands on time: 15 minutes Total time: 55 minutes Serves: 8
Ingredients:
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3 cups fresh blackberries
1 unbaked (9-inch) deep-dish pie shell
1 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
Topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup ( 1/2 stick) butter
Instructions:
Preheat oven to 350 degrees. Place the berries in the pie shell. Combine sugar, flour and salt in a bowl and mix well. Add the eggs and sour cream and stir until blended. Spoon the mixture over the blackberries. For the topping, combine sugar and flour and mix well. Cut in the butter until the mixture resembles coarse meal. Sprinkle evenly over the sour cream mixture. Bake for 50-55 minutes or until the top is lightly browned.
Note: When blackberries are not in season, you can use frozen blackberries that have been thawed and drained.
Note: When blackberries are not in season, you can use frozen blackberries that have been thawed and drained.
Nutrition:
Per serving: 414 calories (percent of calories from fat, 35), 5 grams protein, 64 grams carbohydrates, 4 grams fiber, 16 grams fat, 69 milligrams cholesterol, 260 milligrams sodium.d
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