New friend Carol potlucked (new word I made up) this Saturday night at a reunion for those of us who went to Honduras in May. WOW. This was the best blackberry pie ever!
BLACKBERRY-APPLE PIE
Pastry for 2-crust pie
3c. fresh blackberries
1c. thin, peeled green apple slices
2½ to 3 tbsp quick-cooking tapioca
1c. sugar
½ tsp. cinnamon
2tbsp. butter or margarine
Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well.
Turn into pastry-lined 9” pie pan. Dot with butter and adjust top crust and flute edges; cut vents.
Bake in hot oven (425 degrees F.) until crust is golden brown and juices start to bubble up in vents, 40 to 50 minutes.
Farm Journal’s Complete PIE Cookbook
1965 Edition
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CHERISH THE MEMORIES PAM...A NEW GRANDBABY HOW WONDERFUL FOR YOU. NOW CLOSE YOUR EYES-IMAGINE YOUR LOSING ONE OF THE GRANDBABIES YOU RAISED FOR 20 MONTHS. DSHS LIED ABOUT YOU AND PLACED THE CHILD IN AN ADOPTIVE HOME. NEVER TO LET YOU SEE HIM AGAIN EVEN WITH BEGGING...THE TORMENT OF THIS IS HARD TO UNDERSTAND.I HAVE TO WONDER DID THE DEPARTMENTS EMPLOYEES GO TO THE SAME SCHOOL THEY ALL LIE THE SAME AND PROTECT EACHOTHER.WHAT A CROOKED BUNCH.
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