Blackberry Bourbon Pie

Since fall is approaching sooner than we think, I decided to make a list of all the summery things I wanted to do before it ends. Mostly it consisted of recipes I wanted to make…. And that is how I got the urge to bake a pie! Fresh blackberries sounded so good so I went with just that. However, as always I like to add a twist on things- spice things up a bit! Hence, the bourbon part. What is great about this is that the alcohol pretty much bakes out of the pie so if you never told anyone you spiked it- they would never know. However, the bourbon does soak into the blackberries making them extra sweet and rustically delicious and the bourbon really makes the lemon zest flavors pop. I mean really, you can’t go wrong here.

Ingredients:

Oh, first, since most do not like to mess with getting a pie crust just right- you can easily use a store bought one. If you do, sometimes I like to shake things up a bit and maybe add sprinkle of vanilla (just slightly) and flour one I put the store-bought crust into the pie dish.

About 5 cups of blackberries (more or less depending on size)

2/3 cups sugar

A dash of salt

The juice of 1/2 lemon freshly squeezed

2 1/2 tablespoons flour

2 tablespoons Woodford Reserve bourbon

The zest of one lemon

A hint of cinnamon (to your preference)

1 egg (beaten) **used for dusting top layer of crust

Directions

Preheat the oven to 400. Take blackberries, sugar, flour, lemon juice, cinnamon, and salt and put them on the stove top at a low simmer for about 10 minutes to let the flavors blend and warm together…stir occasionally.

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While this is simmering, place the pie crust into the dish or pan and lightly dust with flour (maybe a dash of vanilla if you like). Once the berries look warm and blended with the other ingredients, remove from heat and mix in the bourbon. Place berries (with juice- do not drain) into crust in pan. Add your lemon zest.

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Next, cover with second layer of crust. Pinch or fold edges together to your liking and vent how you wish (cuts, slits, cute cut-outs, woven, etc.) Take the beaten egg and dust the pie crust nicely…I sometimes just use my fingers because it is easier- or you can use a brush.

Place in the oven for roughly 30-40 minutes- this you really should just eyeball. You want the crust a golden brown and you should be able to see the juices bubbling before taking out.

From there, just ENJOY! Happy summer lovelies :)

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xxx SSG

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