Serves: 10

Prep Time: 45 M | Cook Time: 1 H & 10 M | Total Time: 1 H & 55 M

INGREDIENTS

• 7 cups fresh blackberries

• 1/4 cup of arrowroot or cornstarch

• 3 tbsp balsamic vinegar

• 1/2 cup sugar

• 1/3 cup brown sugar

• 1/3 cup honey

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/4 tsp ground cinnamon

• 1/8 tsp fresh ground black pepper

• 3 tbsp butter, cut into small cubes

• 1 large egg

• 1 tbsp cold water

• 1 tbsp turbinado sugar

INSTRUCTIONS

1. Prepare either the no roll pie pastry or the traditional pie pastry in accordance with instruction.

2. Preheat oven to 425 degrees F. Line baking sheet with aluminum foil and set aside.

3. Place about a cup of blackberries in a large bowl and crush them slightly with a wooden spoon. Stir in arrowroot/cornstarch and balsamic vinegar. Mix well.

4. Add sugar, brown sugar, honey, vanilla, sea salt, cinnamon, black pepper and the remaining blackberries to the mixture. Stir gently.

5. Pour blackberry pie filling into prepared pie crust. Sprinkle butter cubes over the top of the pie.

6. Arrange pie pastry strips into a lattice design over the top of the pie filling. Trim excess dough and flute edges of pie.

7. Whisk together egg and water. Brush egg mixture across lattice top of pie and around edges. Sprinkle top and edges with turbinado sugar.

8. Bake pie for 20 minutes, then reduce oven temperature to 375 degrees F and bake for another 20 minutes.

9. Check pie and cover with aluminum foil if getting too brown. Continue baking for another 25 to 30 minutes until crust is golden and filling is bubbling in the center. Remove from oven and cool at least 1 hour before serving.

NUTRITION FACTS