French Blackberry Cream Pie
Make this great recipe courtesy of Marian Buchanan of Marian Kay Berry Farm in Lodi.
One quart fresh or frozen blackberries (4 heaping cups)
2/3 cup orange juice or mango juice
2 Tablespoon butter
1/4 teaspoon ground clove
2 Tablespoon each cornstarch and water
2 Tablespoon lemon juice
2/3 cup sugar
Prepare pie shell from your own recipe — bake as directed — not too brown.
In a 3-quart pan, combine juice, sugar, clove and bring to a boil to make sure sugar is dissolved. Add berries (if frozen, heat until thawed). Blend cornstarch with water in small bowl and add to berry mixture. Cook until thickened, remove from heat, then stir in butter. Let mixture cool a bit. Pour into pre-baked pie shell.
While mixture is cooling make topping: In a small bowl, beat one 8-ounce package of cream cheese (room temperature) until fluffy, then add 1/3 cup sugar and 1 egg. Beat until combined. Add 1 teaspoon finely grated lemon rind and beat in also. Spoon cream cheese mixture onto the filling to cover completely. Bake 350 degrees for 20–25 minutes. Cool and chill before serving.