Prep 10 mins
Cook 45 mins
(This Is A Midlands Regional Recipe)
Make and share this Blackberry Pie recipe from Food.com.
- Use 2 bowls.
- In one bowl mix berries and 2/3 cup of sugar.
- Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
- Mix well.
- Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
- Serves 4 to 6 people. May be topped with favorite whipped topping.
I love this recipe! My grandmother gave it to me years ago and I lost it, I'm so glad I found it here. Its very easy to make, she calls it "Miracle Pie." We did it a little differently, though. We mixed the butter, flour, sugar, and milk first and poured them into the casserole dish, then added the 2 cups of fresh-picked blackberries (without extra sugar). The berries always seemed to end up in the middle with a crust over and under them - hence the name "Miracle Pie"!
This is fantastic! My wife and I loved it. We thawed some frozen blueberries instead of using the blackberries the recipe calls for and it turned out great. We also slightly over-cooked it, but that actually made the top a little bit crispy/candied. I love a recipe that survives small accidents unscathed! It was so easy. We'll make it again for sure.
I made this close to the recipe leaving out maybe 1/3 cup of sugar. It is "interesting" I mixed everything like the recipe said to, but the middle of the cake baked with nothing in it, it was like a plain, dense angel food cake. I didn't have enough blackberries to make 2 cups so I used a necterine as well. It tastes very good, but...well, I am not sure I liked it all that much. My father went back for seconds, my husband said it was too "eggy" ???...go figure! :-) I may try this again in the future, maybe using more fruit, or frozen may work better as there is more juice once they are thawed. It is very quick and easy to make for sure! And by the way- if I am to bake this in a 2 qt casserole dish, why is it a pie?