Categories: Blackberries, Dessert, Pie

Ingredients

• Pie Crust:
• 1 (9 inch) baked extra-deep pie shells
• Crumb Topping:
• 1/2 cup unsifted all-purpose flour
• 1/2 cup dark brown sugar, firmly packed
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 ounces unsalted butter, cold and firm, cut into small pieces
• Filling:
• 2/3 cup sugar
• 2 tablespoons minute tapioca
• 1 (16 ounce) box frozen dry-packed blackberries (individually frozen)
• 1 tart cooking apple
• 2 tablespoons lemon juice

Directions

1. In a bowl, stir the flour, brown sugar, cinnamon, and nutmeg to mix well.

2. Cut in the butter with a pastry blender until the mixture makes coarse crumbs; there may be some small pieces of butter still visible; that is fine.

3. Adjust oven rack one-third up from bottom of oven; preheat to 350°.

4. In a bowl, combine the sugar and tapioca; add in the frozen berries, stir gently with a rubber spatula; let stand for 15 minutes, stirring occasionally.

5. Meanwhile, peel, quarter, and core the apple; cut it into ¼ to ½ inch cubes.

6. Stir it into the berry mixture; sprinkle the lemon juice over the fruit and gently stir together.

7. Spread the berry mixture in a smooth layer in the crust; slowly and carefully sprinkle the crumb topping evenly over the berry mixture.

8. To prevent rim of the pie from overbrowning, cover edges of pie crust with foil.

9. Bake for 1 hour; then remove foil, increase heat to 450° and continue baking for 8-10 minutes, only until the filling begins to bubble up around the edges (watch it and do not let it bubble over.

10. Remove from oven; at this point the filling will be thin and soupy, but when it cools it will become firm and will slice nicely.

11. Serve at room temperature, plain or with vanilla ice cream.

12. Note: it is important that the crust be high and not have any low spots or the filling will bubble over.

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