Blackberry Bramble Pie Recipe for Vegans
by AllGoneVegan in Cooking > Pie
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Blackberry Bramble Pie Recipe for Vegans
This blackberry pastry is spiked with lots of lemon and a touch of blackberry liqueur. It’s flavorful, aromatic treat worth wading through the brambles for.
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Ingredients
- 6 generous cups blackberries, fresh or frozen
- Grated zest of 2 lemons
- 3 tablespoons fresh lemon juice
- T cup plus 1 tablespoon sugar
- 3 tablespoons blackberry liqueur or brandy
- 3 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F. In a large mixing bowl, toss together the berries, lemon zest, lemon juice, T cup sugar, blackberry li-queur, cornstarch and cinnamon.
- Pile filling into pie crust and gently press down berries to even out the top. Assemble crust strips in a lattice design on top of the pie and sprinkle with remaining 1 tablespoon of sugar.
- Bake the pie for 20 minutes, then lower heat to 350°F and bake for another 30-35 minutes. The crust should be golden and the filling should be bubbly. Place pie on a cooling rack and let cool for about half an hour before serving.
Notes
Use only loosely packed, unsweetened frozen berries sold in plastic bags. Never use berries frozen solid in sugar syrup. Keep berries frozen until ready to use. When ready to bake, quickly combine berries with other filling ingredients, top as directed in the recipe, and bake immediately in a preheated oven.
Use a little more powdered thickener in the filing. Add an additional ¼ teaspoon to ½ teaspoon of cornstarch or tapioca flour per cup of frozen fruit. The more starch you add, the thicker the filling we be.
Bake as directed for fruit pies, at 425°F for 20 minutes first, then reducing heat to 350°F but you’ll likely need to bake an additional 10-15 minutes. If your results are still a little too watery, consider turning down the heat to 400°F for the the first part and bake for 30 minutes, then reduce heat to 350°F.
Use a little more powdered thickener in the filing. Add an additional ¼ teaspoon to ½ teaspoon of cornstarch or tapioca flour per cup of frozen fruit. The more starch you add, the thicker the filling we be.
Bake as directed for fruit pies, at 425°F for 20 minutes first, then reducing heat to 350°F but you’ll likely need to bake an additional 10-15 minutes. If your results are still a little too watery, consider turning down the heat to 400°F for the the first part and bake for 30 minutes, then reduce heat to 350°F.