Blackberry-lime is a tasty, tasty combo, if I do say so myself. And it makes for the yummiest—just this side of tropical—pie filling. In fact it is SO yummy, that I included a recipe for it in my upcoming book, The Vintage Baker (Chronicle Books, April 2018). But because I love it almost too much, I also developed a recipe for a slab pie version, that I shared over at TASTE.At this point, it’s almost too late to be posting a pie recipe calling for blackberries, but I’m going to go out on a limb here, and suggest you make this slab pie in the dead of winter with frozen blackberries. The cooking time might be a tad longer, and you may need to tent the top of the pie with foil, as the longer bake time will cause the crust to brown more than you’d like, but the pie will still be spectacular nonetheless, and perhaps the perfect antidote to the cold dreary days ahead. The blackberry-lime slab pie recipe can be found here.I’m thinking you need more pie.
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