Blackberry Crumbly Pie (semi-homemade version)
This is a recipe I took from my late paternal grandmother and adjusted it to my preferred taste. It definitely is a lot unhealthier and a lot richer since I started making it on my own. I loved visiting her house in the summer and when I saw the pints of fresh blackberries I knew we were making blackberry pie – which ended up being my favorite pie. All of my grandparents grew up during the Great Depression and lived through World War II. From them, I learned the importance of using what is on-hand and creating dishes with food that will not keep as long as we had wished. They taught me that recipes don’t have to be followed precisely, and make do with what you do have in the pantry. I haven’t tried this pie with other berries yet, but next summer when I have fresh-off-the-bush blueberries I think I am going to turn this into a blueberry pie. Now, my mother’s mom would not be happy that I am using a store bought pie shell. I will never make my own pie shell. I do not have the patience nor the desire to ever do so, but if you would rather make your own I encourage you to do that!
1 9-inch deep dish pie crust (I use the frozen Pillsbury one)
Blackberry Filling: 6 cups of blackberries 1 cup granulated sugar ¼ cup light brown sugar Dash of salt 3 teaspoons of lemon juice 3 tablespoons all-purpose flour ¾ tablespoon rosemary finely chopped (basil, parsley, mint, thyme are all options as well)
Topping: 1 ¼ cup of all purpose flour ½ cup granulated sugar ¼ cup light brown sugar 1 ½ stick salted butter, cold Zest from 1 lemon
Instructions: Preheat oven to 350 degrees.
Crumb Topping: In a large bowl combine the flour, sugars, salt, and zest of one lemon. Mix well. Add small – large chunks from 1 stick of butter. Use a whisk or electric mixer, mixing until chunky.
Blackberry Filling: In a large bowl mix together the blackberries, sugars, salt, lemon juice, and flour. Add in the rosemary and stir until evenly combined. Pour the mixture into the pie crust. Add the crumb topping to the top of the filling. Top with chunks of the remaining ½ stick of butter. Bake for an hour and thirty minutes. Around 45 minutes into baking cover the pie with foil to prevent burning. Let the pie rest before enjoying! Top with cool-whip and rosemary sprigs.