You know that feeling you get when you find five or ten dollars in the pocket of a jacket you haven’t worn in awhile? What if you found something even better? Remember when John and I traipsed off to Paris to celebrate our 6th anniversary in April? Well, when I opened my suitcase to start packing, I noticed that the top was really heavy. When I looked inside the pouch, I found…a cookbook! How long do you think it had been there? A year and a half! Yep. When we visited New Orleans and took a cruise on the great Mississippi River, we stopped at a very tiny historically significant town called St. Francisville. There’s a lovely gift shop called Sage Hill Gifts where we bought gifts for our (Southern) family and I picked up a cute Southern cookbook, You Be Sweet by Patsy Caldwell and Amy Wilson, and promptly forgot about it!
The cover recipe caught my eye and since berries are at their best right now, I decided to try it. Let me just say this was unlike any pie I’d ever had before, and it’s just delicious. Blackberries are nested in sweet, creamy filling topped with crispy streusel. Yum! Trust me when I tell you that it won’t be a year and a half before I make it again!
- For Filling
- 1½ cup blackberries
- 1 (9-inch) pie shell, unbaked
- 2 large eggs
- 1½ cups sugar
- ⅓ cup all-purpose flour
- ½ cup evaporated milk
- ¼ cup butter
- ½ cup all-purpose flour
- ⅓ cup sugar
- ⅛ teaspoon salt
- To Make the Filling
- Preheat the oven to 325 degrees.
- Put the blackberries in the pie shell.
- In a small bowl, mix together the eggs, sugar, flour, and evaporated milk.
- Pour the mixture over the berries.
- To Make the Topping
- In a small bowl, mix the butter, flour, sugar, and salt until the mixture becomes crumbly (I used a pastry cutter for this).
- Sprinkle over top of the filling.
- Bake 50 to 55 minutes, or until the top is golden brown. (I had to bake my pie about 10 extra minutes.)
This very sweet cookbook is filled with charming recipes and anecdotes. The fact that the recipes are straight-forward and easy to follow, no doubt comes from Patsy owning and operating WaterTown Food Concepts, a cooking school in Charlotte, Tennessee. With 11 chapters of the just-right dessert for the just-right occasion, you’re sure to find something to satisfy your sweet tooth here. From Funeral Pie to Divided South Banana Pudding to Miss Vara’s Cherry-Berry Jam Cake with Caramel Icing, how could you not?
I’ll bet you can’t wait to see what I find next!