Sage and Blackberry Pie

I baked this pie on a Saturday when I had more blackberries than I knew what to do with and a bunch of sage from the garden that was about to bolt. Two and a half pounds of fresh blackberries mixed with sugar, chopped fresh sage leaves, and a tablespoon of vinegar. Poured into a pie crust, topped with a second crust, sealed, vented, and baked at 375 degrees F (190 degrees C) for 45 to 50 minutes until golden and bubbling. I keep making this every blackberry season.

The sage sounds unusual in a fruit pie, but it works the way an herb softens fruit in a baked dessert. It is herbal and earthy against the tart, sweet blackberries. The vinegar sharpens the filling and keeps it from being one-note sweet. You taste the sage on every other bite, just enough to notice and not enough to dominate.

Tips for Making Sage and Blackberry Pie

Chop the sage fine

One tablespoon of fresh sage leaves, chopped as small as you can. Large pieces of sage in the filling are too strong. Fine pieces distribute evenly.

Dried sage is too concentrated. Use fresh. The flavour is milder and more aromatic.

Vent the top crust

Cut slits or a pattern in the top crust before baking. The vents let steam escape, which helps the filling thicken and keeps the bottom crust from getting soggy.

The pie is ready when you see the filling bubbling through the vents and the crust is deep golden brown.

Sage and Blackberry Pie

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• Author: Vicky Cassidy
• Total Time: 70 minutes
• Yield: 8 to 12 servings

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Description

Add a new depth of flavor to your next blackberry pie with fresh sage leaves. This pie is the perfect way to feature summer berries at their finest!

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Ingredients

Units USM

• 2 1/2 pounds fresh blackberries
• 1/2 cup sugar
• 1 tablespoon fresh sage leaves, chopped
• 1 tablespoon vinegar
• Pie crust for top and bottom

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the blackberries, sugar, sage, and vinegar. Mix gently to combine.
3. Roll out the bottom pie crust and place it in a pie dish.
4. Pour the blackberry mixture into the pie crust.
5. Roll out the top pie crust and place it over the filling. Crimp the edges to seal.
6. Cut slits in the top crust to allow steam to escape.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Allow the pie to cool before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 30
• Sodium: 150
• Fat: 8
• Carbohydrates: 50
• Fiber: 5
• Protein: 2

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