Blackberry Crumble Pie

"Blackberry crumble pie brings blackberry pie and blackberry crumble together in one delicious holiday dessert!"

RENEE NICOLE'S KITCHEN

INGREDIENTS

Pie Crust – pie crust Filling – sugar – cardamom – ground ginger – cinnamon – salt – blackberries – 2 TBSP dessert wine – 2 TBSP cornstarch

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INGREDIENTS

Crumble Topping – all-purpose flour – cold butter – brown sugar – cardamom – ground ginger – cinnamon – salt

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Yield

prep time

40 MINUTES

total time

8 SERVINGS

Blackberry Crumble Pie

2 HOURS

1. Make the pie crust according to the recipe directions. Roll it out and place it in a 10" pie pan. Press the edges into desired shape. Refrigerate at least 30 minutes.

Pie Crust

1. Preheat the oven to 375º.

Blackberry Pie Filling

2. In a large mixing bowl combine sugar, spices, and salt. Add blackberries and toss to combine. In a small bowl make a slurry by combining the cornstarch and dessert wine. Pour the cornstarch and wine slurry over the berries and toss to combine. Set aside.

Blackberry Pie Filling

1. In a small bowl combine together sugar, flour, spices, and salt. Chop or grate the cold butter into small chunks. Work the butter into the flour until you have a texture of large chunks, small chunks, and a mixture the texture of damp sand. Set aside.

Crumble Topping

1. Pour the berry mixture into the chilled pie crust. Spread the crumble topping over the berries, making sure to cover them as evenly as possible.

Assemble. Bake. Serve.

2. Cover the pie with foil and bake on the bottom rack of a preheated oven for 30 minutes.

Assemble. Bake. Serve.

3. Remove the foil cover, drop the heat to 325º and bake an additional 25 - 35 minutes.

Assemble. Bake. Serve.

4. Allow pie to cool at room temperature for 20 minutes before serving with your choice of ice cream, whipped cream, or clotted cream.

Assemble. Bake. Serve.

Enjoy!

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