Today, September 29th, is Michaelmas. For those of you not familiar with the holiday, it’s the feast day of St. Michael the Archangel. Michaelmas always comes after the Fall Equinox and the Holyrood Ember Days. This feast day is also, supposedly, the last day we should eat blackberries. (This is an edited repost from the archives)
Why is that? Because, according to legend, on this day St, Michael–Heaven’s greatest angel–defeated the angel Lucifer. At the end of a great battle, St. Michael banished Lucifer from Heaven. When Lucifer fell into Hell–now as the devil–he landed, bottom first, onto a thorny blackberry bush. In anger, he spit and stomped on the bush, cursing its fruit. (It’s also possible he did other things to the poor bush, but I don’t want to be too graphic or gross.)
So some believe that it’s not a good idea to eat blackberries after Michaelmas as they’ll be too sour. Of course, blackberries naturally sour in late September due to the changing weather. And I’m sure it’s not a coincidence that today is also National Poisoned Blackberry Day. As the old Irish proverb says, “On Michaelmas Day the devil puts his foot on blackberries”.
Michaelmas, traditionally, was the day of the year that leases would end and begin, rents were due, and servants were hired or fired. Since all of the harvests were usually in by this date, it was also the time that debts were paid off and land was bought or sold. In the English-speaking world, this was also the time that magistrates were elected and law schools and universities would begin their terms. Our own rule of having elections in early November is tied to these old traditions.
Since the Fall Equinox marks the time on the calendar that the nights get darker and longer and the days turn colder and shorter, the celebration of Michaelmas is associated with the idea that we need protection during the darker months. Many used to believe that negative forces grew stronger in the darkness so starting on September 29th, after the harvest was in, families built stronger defenses to protect themselves. These protections included physical protection (fences, etc.) and making sure they had enough food put away for the winter.
But St. Michael’s protection also extended to financial issues. In Britain, a fattened goose was eaten to protect families against financial losses during the winter. There used to be an old English saying that goes like this: “Eat a goose on Michaelmas Day, want not for money all the year. ” This was such a popular tradition that some people called Michaelmas “Goose Day”. In some parts of Britain, people still attend “Goose Fairs” instead of harvest festivals. Regardless of how they celebrated, Michaelmas used to be one of the most important days on the calendar because it ensured the health and wealth of the family into the new year.
When I was growing up, we celebrated this holiday every year. We always made sure to pick all the blackberries from the bushes in our woods no later than September 28. Then, after church on September 29, we made Blackberries Pies in honor of St. Michael. Since it’s considered a feast day, we always added vanilla ice cream or freshly whipped cream. But this year I’m making Blackberry Hand Pies with a recipe I borrowed from one of my closest friends. I always make my own pie crusts, but you could use store-bought or frozen as well. For those interested in making their own, here is a link to my easy pie crust recipe: Butter Pie Crust.

Blackberry Hand Pies
Ingredients
- 2 cups blackberries fresh or frozen
- 2/3 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 lemon all zest and juice
- 2 pastry dough rounds (for 9" pie plates)
- flour for dusting
- 2 ounces cream cheese cut into 8 cubes and chilled
- 1 large egg lightly beaten
- 1/4 cup raw sugar
Instructions
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Preheat the oven to 375℉ and line 2 baking sheets with parchment paper.
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In a medium saucepan, combine the blackberries and sugar. Heat over medium heat and cook the berries mashing with a spoon, until they break down and release their juice. This will take about 2 minutes.
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In a small bowl, stir together the cornstarch and lemon juice. Stir the cornstarch mixture into the berries and then add the lemon zest and stir until it's well mixed and there are no cornstarch lumps.
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Keep stirring, over medium low heat, until the filling thickens, anywhere from 2-4 minutes. Remove from heat and transfer to a bowl and cool just a bit.
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On a lightly floured counter, roll out one of the pie doughs until it's about 1/8" thick. Use a 5" round cookie cutter to cut out as many rounds as you can. Repeat with the second dough round, and then gather the dough scraps to preroll. You need at least 8 rounds.
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Place the dough rolls on the baking sheet. Place 1 cube of the cream cheese and 1 Tablespoon of berry filling in the center of each dough round. Fold the dough over to form a crescent and crimp the edges with a fork to seal them.
Repeat with all the dough rounds.
Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
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In a small bowl, whisk together the egg and 1 Tablespoon water. Brush all the filled turnovers with the egg wash and then sprinkle the tops with raw sugar. Cut small vents into each turnover and bake for 20-25 minutes to until they are a nice golden brown. Remove from oven and cool for at least 15 minutes before serving.
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