Do you know what it’s like to be married to a berry farmer? Well, for one thing, you are strictly forbidden from buying berries in the winter. Don’t even try! You also probably own an extra freezer or two, solely devoted to freezing your berries. You definitely know all the different berry varieties, and when each one is ready to harvest. And you may even get to the point where you can distinguish between plants in the field. The best part about being married to a berry farmer though? Summertime blackberry pie. Apple Blackberry Crumble Pie to be exact.
Despite the fact that we have family members who until recently owned a pie company, I have always taken pride in making my own pies from scratch. It’s the rebel in me I think. I also just find the process of putting together a homemade pie truly enjoyable.
Three recipes combined
This recipe is actually a conglomeration of three separate recipes. I took the Einkorn pie crust recipe I love, threw in the crumble recipe I can never get enough of and made up my own filling procedure. It’s truly a fantastic combination and I’m so excited to share it with you!
Apple Blackberry Crumble Pie
DifficultyMedium
Servings8
Prep time2 hours
Cook time45 minutes
Total time2 hours45 minutes
Do you know what it’s like to be married to a berry farmer? Well, for one thing, you are strictly forbidden from buying berries in the winter. Don’t even try! You also probably own an extra freezer or two, solely devoted to freezing your berries. You definitely know all the different berry varieties, and when each one is ready to harvest. And you may even get to the point where you can distinguish between plants in the field. The best part about being married to a berry farmer though? Summertime blackberry pie. Apple Blackberry Crumble Pie to be exact.
Ingredients
Einkorn Pie Crust
- 2 1/2 cups All-purpose Einkorn Flour, (300 g)
- 3/4 tsp sea salt
- 12 Tbsp cold butter, cubed, (166 g)
- 1/4 cup ice water, (59 g)
Pie Filling
- 3 each apples, peeled and sliced
- 1 cup blackberries, frozen or fresh
- 1/3 cup maple sugar
- 1/4 cup All-purpose Einkorn flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Crumble Topping
- 1 3/4 cups All-purpose Einkorn flour
- 2 tsp baking powder
- 1 1/3 cups butter, soft
- 1 1/3 cups maple sugar
Instructions
Pie Crust
- 1
Prepare to assemble the crust, as it will need to chill for at least 30 minutes before baking. I prefer to let it chill for a few hours. Up to you! Combine the flour and salt in a large bowl. Cut in butter with a pastry blender until the mixture resembles coarse sand.
- 2
Add the water and stir with a fork until the dough begins to come together.
- 3
Gently knead the dough with your hands- adding a bit more water if necessary- until you can form a solid ball with the dough. Press the dough into a disk, wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Pie Filling
- 1
Peel and slice apples. In a medium sized bowl, combine all ingredients and stir together. Let the mixture sit.
Crumble Topping
- 1
Preheat the oven to 400 degrees F. Add the flour, baking powder and sugar to a medium-sized bowl, mixing together.
- 2
Add the butter and mix it in with your pastry blender until it looks like bread crumbs. Set aside.
Pie Assembly
- 1
Flour your countertop or work surface well. Remove your pie crust from the fridge and slice it in half.* Roll the crust into a 1/4 inch circle. Grab a pie dish and place nearby. Place your rolling pin in the center of your circle of dough, lift one edge and peel it back over the pin. Carefully lift your crust and place it in the center of the pie dish, letting the extra dough drape over the sides. This will be what you crimp for your crust. Tamp the dough down gently so it fills the whole dish.
- 2
Spoon your filling into your crust, making sure it is evenly distributed. It’s ok if it mounds up in the middle, I like a full pie. And as it cooks it will settle some.
- 3
Spoon the crumble topping over the filling, making sure all of the filling is well covered with a nice, thick layer of crumble.
- 4
Flip the overlapping edges of dough back onto itself and use your fingers to create a little mound. Here’s a video you can watch to see how it’s done.
- 5
Place your pie dish on a sheet pan and bake it in the oven until golden brown and bubbly. About 45 minutes. Let it cool fully before slicing into the pie. Serve with a scoop of vanilla ice cream and enjoy!
Notes
I have a hard time providing exact amounts sometimes as so much of pie making is by feel. Maybe that’s why I like it so much, it’s more forgiving and less exact than other baking operations. Bottom line, practice, practice, practice. Even the ugly ones taste good.
*You will only need one half of the crust for this pie. Put the other in the fridge and save for a quick skillet Chicken Pot Pie dinner.
Keywords:Apple Blackberry Crumble Pie, Apple Pie, Blackberry Pie, Summer Dessert, Crumble Pie, Pie, Summer Pie, Homemade Pie, Pie Crust, Einkorn Flour, Einkorn Pie
