sunday = pie day.

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Baking time to avoid lesson planning! It’s an excellent way to feel productive and make your friends happy, while actually being very unproductive. lv, molly

BLACKBERRY PIE

1 pie dough recipe for top and bottom crust
5-6 C blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet you like your pie, darling)
1 tsp lemon juice
1 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp almond extract
3 Tbl instant tapioca (in the baking aisle)

Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to an approximately 12-inch diameter. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.
Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips.
Spoon the berry mixture into the dish. Create a lattice top or solid. If solid, score the top with a sharp knife to create events for steam to escape. Otherwise it will explode! (Actually, I don’t know if that’s true.)
Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it’s cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt.
Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.
Remove from oven and place on a wire rack to cool.

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