Blackberries & the Secret to a Really Great Pie
Berries are hugely anti-inflammatory. They contain flavonoids (antioxidants that can inhibit cell damage) which help reduce inflammation and oxidative stress. They also contain loads of vitamin C, are super high in folic acid and have certain chemicals that regulate the immune system.
Blackberries in particular contain antioxidants called anthocyanins that give them their deep, dark purple color. Research has shown that eating blackberries can improve both motor and cognitive function. AND they can provide protection against certain inflammatory conditions like arthritis and ulcers.
Blackberries were one of the first fruits I planted in my garden. I have 2 different varieties - Arapaho and Navaho. Both are thornless, have medium sized fruit and are resistant to Rosette disease. But the Arapaho blackberries ripen early to mid-season while the Navaho ripens mid to late-season. You know why I did that right?
Another thing with the Arapaho and Navaho varieties - they are erect not trailing blackberries. This means they’re not considered brambles, and won’t always need a trellis. You’ll actually need a trellis for the first year or two since the canes will be semi-erect or trailing and you’ll want to keep them off the ground. After that, the new canes will be erect and you’ll prune them to about 4 feet to encourage branching.
There’s nothing quite like fresh blackberries from the garden. Harvest them when they lose their glossy shine and become a little dull. Late morning is best ‘cause that’s when they’re the juiciest.
But there’s tons more options! You can make blackberry jam with a little sugar and lemon juice.
Or you can make blackberry bars. You’ll need a few more ingredients like butter, cinnamon, flour and vanilla, and about an hour of time. But the result is definitely worth it. Here’s a good recipe to try - Blackberry Pie Bars from The Novice Chef.
My all-time favorite - good, old-fashioned blackberry pie. But the recipe I’ve created is anything but old-fashioned. And it actually happened by accident. I had enough blackberries for 2 pies so I made one with a lattice top and the other with a crumb topping - kind of like a dutch apple pie. Well the one with the crumb topping never set. - but the flavor of the filling was perfect. So I did a little experimenting and came up with my own version.
But first - you can’t have a great pie without great pie crust. There’s just no way. So here are 2 of my pie pastry recipes - one is a no roll crust all made in the pie plate and the other is a traditional dough roll out. You can find the no roll pie pastry in My Kickin’ Kitchen {HERE} and the traditional pie pastry {HERE}.
With the no roll pie pastry it’s a little more difficult to make the lattice top for the pie, but you can do it. Just make the recipe again, gently press out the dough onto a flat surface covered with parchment paper and cut strips slightly longer than your pie plate’s diameter. After adding the filling to the pie, top with the pastry strips using an over and under pattern to form a lattice. Cut any overhanging pieces to about 1 inch beyond the edge, fold under and flute together with the pastry that was already in the pie plate. For a really pretty top, whisk together 1 large egg and 1 tablespoon of water. Lightly brush the lattice strips and fluted edges of the pie with the mixture. You can even give your pie a sprinkling of Turbinado sugar for a little sparkle.
“But wait!” you might be saying. What’s the secret to a really great blackberry pie? It can’t just be the crust!
It’s not - even though now you know you need a really good crust. The secret is the combination of several key ingredients that you don’t usually find in a fruit pie filling. Wait for it . . . how about some honey, cinnamon, black pepper, brown sugar, balsamic vinegar and a little butter. What?
Including a little balsamic vinegar in your pie filling gives it a depth of flavor by adding a rich, smokey sweetness to the blackberries. While there’s different grades of balsamic vinegar, try to use one that is classified as a “salad” balsamic with an I.G.P. designation. This means that the vinegar is made from grape varietals typical of Modena, Italy - not that the grapes actually came from Modena, but that they were processed there.
Both balsamic vinegar and black pepper have huge health benefits. Balsamic vinegar contains quercetin, a super powerful bioflavonoid that has both anti-inflammatory and antioxidant effects. And black pepper (the King of Spices) and has been used for many centuries to cure various inflammatory disorders.
Then you’ve got honey. Quite a bit of research has been done on the positive effects of honey on chronic inflammation and oxidative stress. It’s been suggested that honey can down-regulate inflammatory transcription factors and suppress the production of pro-inflammatory cytokines.
Finally, there’s cinnamon. Research shows that cinnamon can help protect the heart from oxidative stress and reduce inflammation in the arteries. Who knew?
So here’s what you’ve been waiting for - my fabulously awesome blackberry pie recipe. You can find it in My Kickin’ Kitchen {HERE}. I hope you love it as much as I do!
Look how much you’ve learned about a few unusual ingredients that can actually be beneficial for your overall health - even if they are in a pie!
And if you’re curious about other foods with anti-inflammatory properties that you can easily add to your diet, join my email list and get your FREE downloadable PDF guide to 24 Inflammation Fighting Foods You Can’t Live Without.