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Twilight Pie (Blackberry)

Kraft Memeber Recipe
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kraft
Makes: 8 servings Total Time: 1 hr 10 min
Category: Desserts Sub Category: Pies

what you need
  • 4 cups fresh blackberries, divided
  • 1 1/4 cups white sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons blackberry brandy
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 package 9-inch double crust pie (2 crusts)
  • 1 tablespoon white sugar
make it
Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.

Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.

Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss-crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.

Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
Notes
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