Blackberry Crazy Crust Pie!

Blackberry Crazy Crust Pie!

As promised, Crazy Crust Pie:

I have found that GOOD country music works best with the casting of this buttery sweetness, peach moonshine optional.  (I choose Patsy Cline, every time.)  Barefeet: critical.  Put heart, love and care into this simply balanced dessert and what you have is (almost) as good as backyard sex:

3/4 cup whole milk
1 cup sugar
1 cup self-rising flour
1/2 cup butter (1 stick, salted)
1 Can Peaches (Fresh are better, soaked in sugar first)

Also: a few tablespoons of melted butter for topping, a pinch of nutmeg for better batter.


Blackberries, soaked in sugar for at least an hour, then drained.  (Any other canned fruit works well; my favorite substitution is pineapple.)

Now then.  Sift all yor’ dried ingredients (with a fork, iffin you haven’t inherited a hand sifter).  Add in milk (whole, please!) and stir well.  Melt the stick of butter in a deep-dish glass casserole as the oven is preheating to around 350 degrees.  Pour the thick, gooey batter in a circular pattern directly into the melted butter in the casserole dish.  “Slightly” drain peaches, blackberries, or other fruit and scatter fruit hither and yon on top of the batter.  Sprinkle lightly with coarse white sugar.  Back until risen and golden.  Baste the top with a bit of melted butter.  Serve with ice cream and gushy love.

Remember what I told y’all: messin’ with the sacred ratio will not produce a Southern Cobbler.  Y’all “fat-free” this thang and you will have a hot, sad mess on yor’ hands.  Fat=tastes good.  All hail the Paula Deens of our world.  Aho.

Now.  The rule of thumb, and just good Southern manners, is that you should never bring a recipe that someone else makes special in competition.  Pass it down, around and with coffee.  Love, Seba

Seba O'KileyComment