| CREAMY BLACKBERRY SWIRL PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust Filling 3 -1/2 cups fresh blackberries or 1 package (16 ounces) thawed frozen dry pack blackberries, divided 1 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt Custard 2 eggs, beaten 1/2 cup dairy sour cream 1/4 cup orange flavor liqueur* For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake.Heat oven to 375ºF. For filling, dry blackberries between paper towels. Combine sugar, cornstarch and salt in large bowl. Add blackberries. Toss well to mix. Spoon 1 cup filling into unbaked pie crust. For custard, combine eggs, sour cream and liqueur. Beat at low speed of electric mixer until blended. Spoon over filling in pie crust. Spoon remaining filling over custard. Bake at 375ºF for 45 to 55 minutes or until center is set and crust is golden brown. Cool. Store in refrigerator. *Substitute 1/4 cup orange juice plus 1/2 teaspoon grated orange peel for orange flavored liqueur, if desired. |
