"More people will come if they think we have punch and pie!"
~ Eric Theodore Cartman
Twenty-one years ago, four crudely animated foul-mouthed boys began their seemingly endless journey through grade school in the quaint, cozy mountain town of South Park. Through alien abductions, soul-singing chefs, cannabis-drenched towels, and commentary covering all possible levels of political incorrectness, one thing has been perpetually certain: Eric Cartman loves pie. Loves all desserts, actually.
Growing up, my siblings and I would ask my Mom, "Can we have dessert?" Her reply would often be, "Yes, you can have a piece of fruit." As if channeling Cartman, we would all bellow in unison, "But Mom, fruit is not a dessert."
Honestly, in this form, it really is.
Whenever I bake a pie, especially a blackberry pie, I recall the mother of my best childhood friend (Mrs. C). A master pie maker. She taught me how to make a pie from scratch.
We picked wild blackberries from her daughter's back yard. The berries were so plump, we filled the huge plastic bucket within 15 minutes. Of all the priceless baking tips Mrs. C gave, I'm most thankful for her method of thickening a pie filling with tapioca flour (a.k.a. tapioca starch) instead of cornstarch or all-purpose flour. Tapioca flour makes the filling bright and clear, whereas cornstarch or A.P. flour can give the filling a cloudy look and chalky taste.
This recipe is adapted from Julia Frey's blog Vikalinka. Besides some general streamlining, my changes include adding a bit of cinnamon to the filling, upping the amount of blackberries, and subbing tapioca flour in place of A.P. flour. I love her idea of topping the pie with honeyed creme fraiche (a favorite that really complements the blackberries well).
One note, if you're lucky enough to have wild blackberries in your backyard, use them (and I'm envious). If not, store bought will do just fine. If you're short on time, you can also use your favorite store-bought pie crust. Just don't forget the honeyed creme fraiche. More people will come if they think you have honeyed creme fraiche.
Adapted from: Vikalinka
Number of servings; 8
“Cut my pie into four pieces, I don’t think I could eat eight.”
- Yogi Berra
August 3 is the MIL/BF-mother's birthday (passed in 2016), and last year we got into some trouble with butterscotch (www.moveablefeast.me/blog/butterscotch-cookie-ice-cream-sandwiches), a favorite of hers.
She also loved anything with lemon or lime [Ed. note: Marie Callender's should have gone out of business, such was our love of their sour-cream varietals.], so this year I'm honoring her with a killer key lime pie adapted from Joe's Stone Crab restaurant in Miami. The BF definitely inherited the "tart" gene, and vociferously approves.
Creamy, tart filling with a raft of whipped cream on top, utterly addicting. It's also very easy to make, as in under an hour to assemble. Why don't I make this more often? [Ed. note: Because my primary care physician will send you a personal note, "Please stop."]
A perfect summer dessert, especially for those who possess the "tart" gene.
Adapted from: Joe's Stone Crab
Number of servings: 8
Graham Cracker Crust
Graham Cracker Crust
PS: One year ago...
BF's mom Kathy (far left) with friends, and Count Basie, at the Fairmont Hotel in San Francisco, 1961.
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.