Fresh Blackberry Pie Recipe

  
      Yield: 1 Servings
 
           pastry for double crust pie
      6 c  blackberries,fresh or frozen
  1 3/4 c  sugar
    1/2 c  flour
1  1/2    tablespoons butter

Mix berries, sugar and flour and place in pie plate. Top with butter.
Cover with top pie crust. Slit top for vents. Seal edges. Brush top
with milk and sprinkle with sugar. Bake at 400 degrees for 20 minutes
or until filling bubbles and crust is golden brown.

1995 Illinois State Fair

Fresh Grapefruit Pie
        
    1 9 " grham cracker crust
  1 1/2 c  grapefruit sections
      1 c  sugar
      1    unflavored gelatin
    1/4 c  cold water
      1 c  heavy cream
      2 T  powdered sugar
    1/2 t  vanilla extract

Reserve 4 whole grapefruit sections & cut remaining sections into
small pieces.  Be careful to save the juice.

Combine fruit, juce & sugar in a bowl.  Let stand 5 minutes.  Drain,
reserving 1 cup of juice.  Bring juice to a simmer.  Sprinkle gelatin
over cold water to soften, then add to hot juice & stir until dissolved.
Chill in icebox until mixture is slightly thicker than consistency of
unbeaten egg whites.

Beat cream with powdered sugar & vanilla until stiff.  Fold whipped
cream & fruit into gelatin mixture.  Turn into pie shell & decorate
with reserved grapefruit sections & a sprinkling of grham cracker
crumbs.  Chill thoroughly before serving.

St. Lucie County Fair