With Autumn upon us you might be thinking it’s time for pumpkin and apples but I’ve still got a little Summer left in me with some late ripened berries. If you like crumb cake you are going to love this blackberry crumb pie. The consistency is similar to pie bars but I chose to bake it in a pie crust and it turned out scrumptious. It’s layered with berries on the bottom swimming in a cake like batter with a golden crisp topping. I’m thinking this would be a great pie to freeze and serve for the holidays, providing I can find these luscious berries again.
Set aside for now.
The topping does not brown like the pie crust but instead appears golden. Test with a toothpick to be sure it’s baked in the center.
Blackberry Crumb Pie (adapted from Rockin Robin’s Cooking Mexican Recipes)
4 cups Blackberries, rinsed and drained
1 (9 inch) Pie Shell, unbaked
3/4 – 1 cup Sugar, depending on sweetness of berries
1/3 cup Flour
1/8 teaspoon Salt
1/2 cup Sour Cream
1/2 Cup Sugar
1/2 cup Flour
1/4 cup Butter
To make the crumb topping, combine the sugar and flour together. Cut in the butter with a pastry cutter until it resembles a coarse mixture with the butter pieces no larger than pea size. Refrigerate until ready to use.
Combine sugar, flour and salt in a medium bowl, set aside. In another bowl whisk together the eggs and sour cream. Begin whisking in the dry mixture a bit at a time until it is all blended together and resembles a smooth batter.
Place the blackberries on the bottom of the prepared pie shell. Pour the batter over the berries and top with crumb topping. Bake in preheated oven at 350 degrees for 50 – 55 minutes or until toothpick comes out clean.
Makes 1 (9 inch) pie