If you like blackberries, that is. I got the recipe from the cookbook I bought to go along with my mini-pies baker. It’s as simple as drool and the best-tasting fruit pie filling I have ever had, supermarket berries and all.
Scaled for 4 tart-size pies, so maybe 1 1/3 cups of filling. Scale to suit.
9 oz blackberries
1/3 c. granulated sugar (I used turbinado)
5 teaspoons all-purpose flour
1 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
pinch of salt
Mix all the ingredients, crushing the berries slightly to release juice. Let sit until needed.
If you’re baking a normal size pie, you could probably use a lattice top crust. It is a juicy filling, so it wouldn’t hurt for some of the liquid to cook down. But it’s so good that you might not care.