I don’t think I could have survived high school without this pie.
Not that I was a trouble-maker necessarily, but my mom and I did our fair share of verbal sparring in my high school years. Whether it was about one of my numerous car accidents, a bad grade, or a missed curfew, a raised voice in my home in Connecticut wasn’t a total rarity.
Now don’t get me wrong: I love my mom. When we get along, I love spending time with her. But when she’s mad, well, it’s no good, which is where this pie factors in.
My mom is a svelte little woman with Southern roots. While she’s spent almost all of her life up North and even married the Yankee my dad is, she still enjoys her grits, sweet tea, and like any other self-respecting Southern woman, a good pie.
After an exhausting yelling battle, my mother and father would usually get too frustrated with me and go for a walk, which is when I’d get busy in the kitchen. One slice of this pie could absolve me of any minor to mid-range offense and give me a solid head start on the road to forgiveness (and usually a lesser grounding) on those doozies I’d find myself in the middle of every once in a while.
Everything about this pie is fantastic. The sour cream and sugar-based filling balances out the tart blackberries without stripping them of their tangy flavor, and the topping adds the perfect amount of crunch to the bite without segregating itself from the rest of the dessert.
My mother knows all of this too well and lucky for me, has yet to grow sick of the flavor after the many fights we’ve had. We’ve sat down many a time, slices of warm pie in front of us, apologizing for our loud behavior and her listening to my promises to be better next time.
And if I’m not, I promise to at least have a pie ready.
So for all of you, here is the recipe to my infamous blackberry and cream pie.
It’s not one of those secret recipes. I’m fairly sure my grandmother (the Southern one, of course) cut it out of a newspaper and just saved it. And for the help it did for me, I’m putting it out there for all daughters who’ve found themselves in some inevitable high school trouble.
Bake often! And to my mom, I love you and I hope that I never bake you another pie again.
Blackberry and Cream Pie
1 cup sugar
1/3 cup flour
2 large eggs, lightly beaten
1 1/3 cups light sour cream
1 tsp vanilla
3 cups blackberries
1 unbaked 9" pie shell
1/3 cup flour
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 tbsp. butter, softened
Preheat oven to 400°F.
In a bowl, combine sugar, 1/3 cup flour, eggs, sour cream, and vanilla until smooth. Toss in blackberries and stir well. Spoon into pie shell.
Bake 30-35 minutes or until set.
In a bowl, combine 1/3 cup flour, brown sugar, pecans and soft butter, mix well. Sprinkle over pie. Return pie to oven for 10 minutes.