Jackatessa's Blog

This is a collection of recipes, canning projects, crochet, crafts, cakes, and anything else I find interesting!

Blackberry Pie


Oh man, this pie.  It was something else.  This pie was fricken delicious.

I made this pie for Father’s Day, for my dad.  He LOVEESSSSS blackberries, and especially blackberry pie.  Now, I’ve tried to make blackberry pie for him before, but I used frozen berries.  I (apparently) didn’t thaw the berries all of the way, so the bottom of the pie was, let’s just go with….soggy.  Don’t get me wrong, he still ate it, but bless him, it was NOT my finest moment.  I went at this pie looking for redemption for that other sorry excuse for a pie.  THIS one would be good, dang it!

It just so happened that I came into quite a bit of blackberries right before our father’s day dinner, by way of a kind, little offbeat guy, that sold them to me for $5 for a butter tub full.  Now, that’s a lot of berries!  And for $5?!  You bet!  I bought $20 worth and stuck some in my freezer for jelly (which I hope to share next), and then kept two tubs out to make some pie.

When searching for the right recipe, I went to Pinterest (obvs).  I searched for Blackberry Pie- blog.  Because I always want to be able to read more about it, if it has quirks, how it turned out, etc.  I read a few different ones, but when I came upon one that basically said she was a grandma that had been making this pie forever, I knew that I had found a winner!  And with just 4 ingredients, it was getting even more promising.  Yep, I’d found my recipe!

Now, since our family dinners consist of at least 15 people, but more like 20 if everyone comes, I knew that I could not just make one little 8″ pie.  I needed a big ‘un.  So I figured that I could just double the recipe and fill a 9″x13″ pan.  And it worked!  This would actually be a perfect dessert to a potluck, too.  It will serve quite a few.

I decided to go the pre made route and buy my crust– I used this entire package.  I let it thaw a bit, threw some flour on my counter and rolled the crust to around the size of the pan, but with just a little bit extra.  I sprayed my pan and put the bottom crust in, and pushed it up the sides.  I wanted to give it more stability when it was cut, but I wasn’t too worried about it being completely covered on the sides.

Pretty, huh?  NOT.  Then I just took a few minutes to put the filling together.  I don’t think it could have been any easier, seriously.  Like I said, I doubled the filling- so I used both tubs of blackberries, thawed, and added the flour and sugar.  I did heaping measurements of the sugar, since my berries were kind of tart.


Then it was just as simple as dumping it all into the pan and rolling out the other crust.    

I’m not even gonna lie, I totally ate a few of those flour/sugar covered berries.  Still delicious.


I rolled it out just a little larger again, and then rolled and pinched it to form a nice crust.   I knew I wanted to add sugar to the top, because I LOVE pie with sugar on the crust!  It’s how the church ladies make their blackberry pie at the fair, which is totally my favorite pie, and by golly I was going to have it on mine, too. So I took a stick of butter and rubbed it all over the top crust, to give the sugar something to stick to.  

Then sprinkled that puppy with a liberal coating of sugar!  The whole time I was doing it, I was thinking – Diabetes!  Diabetes for everyone!

After it came out of the oven, I thought it was the prettiest, most delicious looking pie I’d ever seen.

I let it cool on the counter for a bit, then put it in the fridge to really set up.  She recommends at least 3 hours, and I was doing this the day of the party, so I wanted to speed it up a bit.  Worked like a charm!


I 100% recommend  Syrup and Biscuits recipe.  Super simple and delicious!  Win win in my book!!

(Oh, and my dad LOVED the pie and took all of the leftovers home.)


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Quick and Easy Apple Crisp

  Have you ever found yourself needing a dessert or SOMETHING to take to a family function or potluck?  You don’t have a lot of time, you aren’t that great of a cook, or you don’t want to have to go buy a bajillion ingredients at the store.  Quick and easy is where it’s at, my friends.

I have found myself in the above situation a few times in the past month, and this was my go to recipe.  I thought I would share for all of you who might be in the same boat.  Or, you know, for those of you that like apple crisp recipes :-).  The base of this cobbler could not be simpler.  Yes, I am talking about canned apple pie filling.  For this big 9 x 13 casserole, I used 4 cans.  You can always use this with homemade apples, but then it’s not quite as quick and easy, is it?  I’d say that’s a whole other post for another time.   The topping for the crisp is all of three ingredients.  Yes, three.  Oats, brown sugar, and butter.  Things that most of us keep in the pantry all of the time, right?  After it bakes for about 45 minutes, the oats have absorbed some of the sugar/butter goodness and become crisp. (Get it?  Because it’s an apple crisp?  No? Ok, nevermind then.)

One of the great things about this recipe is that the apple pie filling can be subbed in with any other kind you want– peach, blueberry, strawberry, cherry, etc.  It is sure to be a crowd pleaser at whatever function you decide to serve it !

Apple Crisp

4 cans apple pie filling

1 1/2 cup quick cook oats

1 cup brown sugar

1 stick of butter (1/2 cup)

Preheat your oven to 350 degrees.  Grease a 9 x 13 casserole dish.  Open cans of apple pie filling and spread along the bottom of the dish.  In a separate bowl, melt butter in microwave.  Add oats and brown sugar.  Stir until fully incorporated.  Spread over the apple pie filling evenly.  Bake for 45 minutes or until oats are crisp and cooked through.

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Cocoa Cream Pie

The first time I made this pie was back at Christmas.  I wanted to make the boyfriend a special pie for Christmas dinner, since he doesn’t like most pies.  The one kind I know he does like?  Chocolate Cream.  So basically I was on a mission!  I was going to make him the best chocolate cream pie he’d ever had!  I didn’t want just a regular pudding mix cream pie (although those are good, too!), I wanted a from scratch, cooked pie.


A quick Pinterest search led me to THIS recipe, by Forgotten Way Farms.  It looked simple enough, and the only thing I needed to buy was the pie crust (no, I do NOT make pie crust) and the cool whip.  Because really, what pie isn’t better with cool whip?!


I made it Christmas Eve, and I have to say, it was one of the easiest recipes, like, EVER.  Simple ingredients, fantastic results!  The wah wah part? He didn’t even eat any, because he had thawed out his fancy pie that he gets for holidays.  Yes, I totally forgot that part.  Oh well, Red Wheel might have won that round, but I would not be deterred!


I decided that I would make another pie for him, this time for Valentine’s Day.  Valentine’s Day is not enough of a holiday to warrant a Red Wheel pie, so I knew I was in the clear!  Aaaannnd since I had to buy a two pack of pre made pie crusts, I went ahead and made a second pie to give to my dad since his birthday is on Valentine’s Day.  Two birds, one stone, knowwhatI’msayin??


The good news?  It was just as fabulous as I remembered.  The bad news?  There are two of us eating this pie, so it’s going a lot faster this time and we are almost out.

Reasons I love this pie:

– It makes a silky, rich, chocolate filling that is not only perfect for pies, but would also be great served as a pudding.  After it sets up in the fridge it will have a firm, almost custard type consistency.

–  Super cheap ingredients….always a plus.

– It makes up really fast, like, you’d better bake your pie crust first and have it almost done in the oven before you start the filling fast.

– There’s a little bit of extra filling that won’t fit in the crust.  I feel like this is my ‘bonus’ for making the pie and eat it warm out of the pan.

– It’s chocolate pie.  Duh.

I plan to try this in a graham cracker crust, since I feel like that would be super yummy as well.  I think I will also make a few of these for the bingo fundraiser in a month or two….I have a feeling it will go over well.  🙂

Now excuse me while I go over to Forgotten Way Farms and see what else I can find to make.

My Granny’s Cocoa Cream Pie

Recipe from Forgotten Way Farms

½ c. cocoa

¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)

3 egg yolks

1 ½ c. sugar

¼ tsp. salt

2 c. milk

1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens add vanilla in after you take off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like. Or use the left over egg whites for a meringue topping!