My Secret Weapon & Blackberry Cream Cheese Pie

  Our garden is growing nicely, praise the Lord! 

  We have already enjoyed several rounds of green onions, and a couple of salads.  Oh, and I will be sharing an amaaaazing Mexican Salad with you next week. 

  Anyhow, we do everything we can to keep our garden’s pestiside free.  Unfortunately, this means we have bugs that think our garden is an all you can eat buffet. 

    This was taken a couple weeks ago, but see poor, poor little Stubby down there, to the left.  That tiny weed looking one in the row of ever growing lettuce…….

  I’ve pointed it out for you with a white sign to help you determine just who Stubby is.

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Stubby is not returning to his former glory as his brothers and sisters have done004 after gracing us with a lovely meal.  This is because Rolly-polly’s thought he was their lunch.

Meet my Secret Weapon:

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Cayenne Pepper, that I buy in bulk.

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  This protects poor lil’ Stubby and his garden friends, like Mr. Tomato Head, from big bad bugs.  Plus, it keeps our veggies pesticide free.  Score!

 Remember my new favorite Push Crust recipe

  Well, it has opened up a whole new world of pie baking for me and this Black Berry Cream Cheese Pie is a winner!  We won’t be ready to pick fresh blackberries from our patch until late in the summer, but my freezer ones from last year worked just fine!

  This Blackberry pie isn’t overly sweet as some can be. The small amount of sugar still allows the berries natural flavor to come through, and the cream cheese layer?  Well that’s just bonus! 🙂

Blackberry Cream Cheese Pie

  • 1 whole Baked Pie Crust
  • 5 cups Blackberries, Fresh Or Frozen Ones That Have Been Thawed, Divided Use
  • ½ cups Water (or You Can Use Berry Juice If You Thawed Frozen Berries)
  • 3 Tablespoons Cornstarch
  • ⅔ cups Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • 6 ounces, weight Cream Cheese, softened
  • 1 Tablespoon Milk
  • 1 teaspoon Grated Lemon Zest
  • Optional Garnishes: Whipped Cream, Additional Berries

Preparation Instructions

Prepare and bake your pie crust according to your recipe or package instructions. Once baked, allow it to cool before filling it.

In a medium-sized saucepan, combine 3 cups of berries with water or berry juice. Bring to a boil. Once you’ve reached a boil, remove from heat and let cool. Once cooled, strain and push the mixture through a sieve, just to remove seeds. Return the syrup to the saucepan. Stir in the cornstarch, sugar, and lemon juice. Bring to a boil, stirring and boiling for 2 minutes. Then remove from heat and cool.

Blend the cream cheese, milk and lemon zest until smooth using a mixer if you have one. Spread the mixture evenly into the cooled pie shell. Top with the remaining 2 cups of uncooked berries. Pour the cooled, thickened syrup over the berries, evenly. Refrigerate for 1 hour before topping with whipped cream and additional fresh berries for garnish.

Dig in! This is a fantastic, fresh-flavored pie! YUM!

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This makes me really really anxious for Blackberry picking time!  And then, I remember the climbing the fence with barbed wire part, and worst of all, the thorn part.  Horrible, awful, make your skin hurt for weeks from the poison, thorns.   This makes me really really anxious for DALE to pick some Blackberries for us soon! 🙂

{Love you, honey! You good little berry picker you……}

I am hoping we have enough Berries to sell this year! (fingers crossed)

Happy Organic Gardening & Baking!

~T

This post linked to Smockity Frocks.

And EVERYDAY SISTERS.

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14 thoughts on “My Secret Weapon & Blackberry Cream Cheese Pie

  1. That is SO good to know about the pepper!! I have been wanting to grow lettuce this year, but have been more than a little hesitant about the thought of picking slugs off the leaves before eating… blech. One question: is ‘cheyenne’ pepper the same as ‘cayenne’ or is it different?

    • Oh my goodness, Rose, how embarressing! Changing it now. YES< it is Cayenne, 35,000 heat units is what the package said. I'd check a local bulk food store. I was able to get 16 oz. for fairly cheap.

  2. I have finely crushed eggshells around mine, I heard that slugs won’t crawl across the sharp edges. We’ll see how that works out.

  3. I have to say that the recipe sounds absolutely delicious and I do believe Im going to give it a try.On a different note,I havent had much trouble with bugs in the garden,other than aphids that is.I know ladybugs are great for keeping the aphid numbers down but last year the poor little lady bugs were overwhelmed.Do you know if the pepper will work on aphids as well?

    • Sorry, I don’t know! But it sure wouldn’t hurt to give it a try! 🙂 Here is a recipe for naturally repelling aphids: Garlic & Pepper Spray Protect your garden plants from cabbageworms, caterpillars, hornworms, aphids, flea beetles and other chewing/sucking insects by routinely using a natural spray that you can make at home. The spray must be applied regularly, especially after a rainfall. Brew up a batch as follows: 6 cloves of garlic 1 Tbsp dried hot pepper 1 minced onion tsp pure soap (not detergent) 1 gallon hot water

      Blend & let sit for 1 – 2 days. Strain & use as spray. Ground cayenne or red hot pepper can also be sprinkled on the leaves of plants (apply when leaves are slightly damp) to repel chewing insects or added to the planting hole with bone meal or fertilizer to keep squirrels, chipmunks, dogs and other mammals away from your gardens. Be sure to reapply after rain.

      http://www.cdcg.org/pests.html has more great info!

  4. The pie looks just delish. I think it would be really great with a chocolate crumb crust. Thanks for the recipe and the great garden tips.:) Really enjoy Tonya-land.:)

      • In that case, I made it this weekend for a friend and her family (she just had a baby. You need those extra calories for all the breast milk production.) She said it was really good. Even asked for the recipe. I also used strawberries instead of blackberries because they are much cheaper here. Otherwise, stuck to your recipe.:)

  5. Hey there! I just linked this recipe into a facebook dessert recipes group I help Jen from Jen’s Favorite Cookies administer – I linked right to you so they will come here to get the recipe (because I do it correctly) and since there are about 10,000 members you will most likely get a good amount of traffic on a post. that’s 3 years old! I didn’t want you wondering where it came from – see you on Weekend Potluck!

  6. I am making this pie for the second time in two weeks! It is soooo good, and the only change I made is to double the cream cheese mixture so the end result is half berry layer, half cream cheese layer. Thank you so much for sharing your recipe!

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