For many years as a child, I attended a month-long summer camp in Alabama atop Lookout Mountain. Camp DeSoto was an all-girls’ camp, situated in the beautiful mountains right in the heart of nature.
At the end of camp, my parents always drove up for the closing ceremony, and we would spend a few extra days in Mentone, Ala., hiking, camping and picking blackberries. I used to get so mad at my parents for making me stand out in the hot sun picking buckets and buckets of berries, especially after finishing a month of cabin life, camp food and cold showers.
Looking back, I realize how fortunate I was to be able to go to camp, as well as to have such sweet time with my parents, enjoying our reunion after a month apart and also enjoying our surroundings. I don’t think anything tastes better now than the memory of my mother’s homemade berry cobblers, made from the berries we picked just that morning.
Living in East Texas, I think I now anticipate blackberry and blueberry season more than I do Christmas morning! Berries are my favorite fruit, and I try to pick as many as I can to freeze for winter’s long season of having to do without. And yes, I’ve been known to drag my two sons out in the heat for buckets of quality time with me.
Our pie recipe today has both blue and blackberries for double the deliciousness. Don’t forget the vanilla ice cream on top!
Texas Two-Berry Pie
2 (9-inch) prepared pie crusts
1 1/2 cups blueberries
11/2 cups blackberries
1/4 tsp orange zest
4 Tbs all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
Pinch of ginger
When ready to make the pie, preheat oven to 375° F. Place one of the pie crusts in the bottom of a 9-inch pie plate. Simply combine all of the pie filling ingredients in one bowl, tossing to combine. Place the filling ingredients in the bottom of the pie crust.
You can cover the berries with the entire second crust, making slits in the crust to allow for steam or you can use the second crust to make lattice strip and decorate the pie in this design.