Blackberry
Davies, Susan
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La Belle Cuisine - More Pie Recipes

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Blackberry-Bourbon Custard Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Blackberries
Stevenson, Tim
Buy this Art Print at AllPosters.com

Blackberry-Bourbon Custard Pie
Butter Beans to Blackberries: Harvest of the South
by Ronni Lundy, 1999, North Point Press, a division of Farrar, Straus and Giroux

“Blackberries, walnuts, and bourbon are a truly wicked combination,
particularly in this sinfully delicious pie.”

9-inch prebaked pie crust 
2 1/2 cups fresh blackberries
1 1/2  cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks, beaten
1/2 cup broken walnut pieces
1 cup chilled whipping cream
2 tablespoons brown sugar
1 tablespoon bourbon

The pie crust must be thoroughly cooled before filling.
Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the purée in a heavy saucepan over medium-low heat.
Sift together the sugar, cornstarch, and salt. Add them to the purée, and stir. Add the butter. Continue to stir until the sugar and butter are melted and the mixture is steamy but not boiling. Whisk several spoonfuls of the hot berry purée into the beaten yolks to temper them, then whisk the yolks into the purée in the pan. Continue to stir and cook until the mixture boils. Reduce the heat and simmer 1 minute.
Pour the berry mixture into the prebaked pie crust. Cool it to room temperature. Sprinkle the walnuts over the top. Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.
When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form. Serve slices of pie with a generous dollop of bourbon whipped cream on each. Serves 8

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