Blackberry Pie

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (9 inch) baked extra-deep pie shells
• 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
• 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

Recipe

• 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.