Carolyn Braden says "Easy Blackberry Pie Anyone?"

I made this tonight for my family and it is easy!  It's called a Blackberry Thyme Clafoutis, but I call it a pie without the crust.  Not having the crust lowers the calorie and fat content.  The recipe is from InStyle Magazine, but I've simplified it a little.  :)   
Here's the video link if you'd like to see me make it and how it looks:  
http://www.youtube.com/watch?v=qyZiKaAng2k


1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs
4 tbs white granulated sugar
1 cup milk  (I used 2%)
1/4 tsp vanilla
1 tbs unsalted butter
12 oz. fresh blackberries, rinsed and patted dry
1 tbsp fresh thyme leaves (if you don't have these or just don't like the taste of thyme, just leave them out)
Powdered sugar to dust the top


Preheat oven to 425 degrees.  In a mixing bowl, combine flour, salt, eggs, 2 tablespoons of the granulated sugar, milk, and vanilla.  Mix on med to med-high until smooth.  Set aside.
In a skillet, melt the butter over med. heat.  Add the blackberries, the thyme, and the other 2 tablespoons of the granulated sugar.  Cook for 2-3 minutes until the blackberries slightly soften and the sugar dissolves and turns syrupy.  Put the cooked blackberries into a greased pie pan and pour egg mixture over them.  Bake for 20-25 minutes, or until the top is golden brown.  It may get "puffy" while it cooks and will be puffy when you take it out.  That's okay!  The "puff" will deflate a little when you take it out.  Serve warm.  Try topping it with vanilla ice cream or whipped cream.  Yum!


Tip:  If you would like to use a cast iron skillet instead of a regular skillet when you are cooking the blackberries, you can bake it it too instead of a pie pan!  Just cook the berries, then when they are done, pour the batter over the berries while they are still in the iron skillet, and bake the pie in the skillet!  Less dishes to do when you are finished!  :)