One of my favorite things about fall is how it can bring so many beautiful colors to your kitchen table. The oranges of the fresh pumpkin and squash, the vibrant yellow cornbread with chili and that thick brown of hot apple cider. I’m getting warm fuzzies just thinking about it.
Bringing these fall colors to your meal time is such a fun and beautiful way to liven up your dinner time, and today I’m going to share with your one of my favorite recipes to bring one of the most gorgeous colors onto your table and into your tummy, blackberry-cherry pie. Love me that deep fall maroon color!
Prep Time: 10 minutes
Bake Time: 60-60 minutes
Servings: 8 slices
Preheat oven to 350
3/4 can cherry pie filling
3 cups blackberries
1/2 cup sugar
1/4 cup cranberry juice (you can use water if you don’t have juice on hand)
2 1/2 TBSP cornstarch
dash of salt
2 TBSP melted butter
3 TBSP butter, softened
1/2 cup flour
1/3 cup sugar
1. Place unbaked pie crust into 9 inch pie pan
2. Mix all ingredients together and pour into crust
3. Mix and crumble topping on top of pie
4. Bake for 50-60 minutes or until bubbly
5. Serve warm with ice cream
This is a great dish to serve for an evening dessert or just to sit around and enjoy a slice with a friend. I have also made this recipe using mulberries when they are in season and it tastes delicious! The way that the black of the berries comes together with the red from the cherries…. it’s like a match made in heaven, girl friend. I sometimes use Pillsbury’s Pie Crusts for my pies if I don’t have the time to make my own. They come as a pack of 2, so make one pie for you and one for a friend!
If you want to try your OWN crust, here is my recipe:
Simple Pie Crust
1 cup flour
1/3 cup Crisco (NOT butter)
1/2 tsp salt
3 TBSP water
Just mix it all together, form into a ball and roll out onto a floured surface. So simple! These also freeze great!