Blackberry Jam Pie, 1931

Old cookbooks are just packed with pie recipes! I found this particular recipe in my old Searchlight, a Depression-era cookbook. I’ll be working my way through all the interesting recipes for the rest of my life.

Mastering the pie crust skill isn’t easy. But once you can turn them out reliably, they’re a quick, cheap dessert. And they make an even better breakfast.

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It just so happened that I had some slightly over-cooked (extra thick) homemade blackberry jam in my pantry.  But I’ve made this recipe many times with different jams and they’ve all been delicious. I love the sour cream mixed with the fruit.

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Print Recipe
Blackberry Jam Pie
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Beat egg yolks until thick. Add cream, butter, and jam. Combine 1/2 c. sugar, salt and cornstarch. Add to first mixture. Mix thoroughly. Pour into pastry-lined pie pan. Bake in hot oven (425 degrees) about 25 minutes. Cover with meringue made of egg whites and 3 T. sugar. Brown in slow oven (325 degrees) 20 minutes.