What would a Sunday afternoon be without a traditional sweet cake? This recipe will appeal to all cake lovers and lovers of fresh fruit.
Ingredients:
- 1 cup granulated sugar
- 1/4 cup tapioca (instant or quick cook)
- 4 cups fresh blackberries, washed and drained
- double crust pie dough (enough for a 9″ pie)
- 1 tablespoon butter, cut into small pieces
Method:
Preheat the oven to 200°C (400°F).
In a large mixing bowl, combine the granulated sugar and tapioca.
Gently fold in the fresh blackberries until they are evenly coated in the sugar mixture.
Roll out half the pie dough and line a 9-inch pie tin. Trim the excess dough, leaving a small overhang.
Pour the blackberry mixture into the prepared pie crust and spread evenly.
Sprinkle pieces of butter on top of the blackberry filling.
Roll out the rest of the pastry and place on top of the filling. Trim the excess pastry and crimp the edges to seal.
Cut slits or make a decorative pattern in the top crust to allow steam to escape while baking.
Optional: Brush the top crust with milk or beaten egg for a golden finish.
Place the pie on a baking tray to catch any drips and bake in a preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust start to brown too quickly, you can cover them with foil halfway through the baking to prevent them from burning.
Once baked, remove from the oven and allow to cool on a wire rack for at least 1 to 2 hours before slicing and serving.
