* 8 cups fresh blackberries, washed and drained
* 1-1/4 cups sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon nutmeg
* 2 tablespoons orange juice
* 1/3 cup butter
* pastry for double-crust pie
Preheat oven to 475°F. Lightly butter an 8-inch square Pyrex
Combine the sugar, flour, cinnamon and nutmeg in a large,
heavy saucepan or dutch oven.
Gently stir in the blackberries and orange juice. Over medium
heat, bring the mixture to a boil,
then reduce heat to low and simmer for 5 minutes. Remove from
heat and stir in butter until it
is melted. Set aside and keep warm.
Roll out half the pastry as for a pie, but cut it into an
8-inch square. Stir the blackberry mixture
to evenly distribute the fruit, and spoon half the mixture
into the prepared baking dish.
Cover with the pastry square. Bake for 10 to 12 minutes, or
until just starting to brown.
Remove from oven and spoon remaining blackberry mixture over
the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose
lattice weave over the blackberry mixture. Sprinkle lightly with
granulated sugar, if desired.
Bake an additional 20 minutes or until browned.
Makes 8 servings.