Blackberry-Apple Pie with Dutch Crumble Crust

DSC04026YAAAS! The holidays are upon on and it is pie-making time! This one is my ultimate favorite, and the two main ingredients I can gather from my backyard. There are few meals in this world that top a warm piece of blackberry-apple pie, served with a scoop of ice cream.  And yes, I stand on the ice cream side of ice cream vs. fresh whipped cream debate, though truth be told, if they’re both served… they’ll both end up on my plate (the whipping cream generally on my pumpkin pie).

As I made this pie and a few extra pie DSC04006crusts this Thursday evening, I listened to the Two Gallants’ Scenery of Farewell.  I was introduced to this energetic duo at a live festival performance years ago, and was instantaneously smitten. I was intrigued before even listening to them, immediately recognizing that they are named after one of the short stories of James Joyce’s Dubliners, one of my favorite novels of all time. But as soon as this duo began their intense version of rock-inspired garage rock. Adam Stephens’ vocals are raw, ragged, and often haunting, while Tyson Vogul attacks his drums with frenzy, baking off to croon along in ballad’s slower points. The result of the pair’s vigor and emotion is an incredible experience live, and a welcome reverie to enjoy while making my delicious blackberry-apple pie, which is often a reverie-inducing experience in and of itself.


  • 1 pie shell (for directions for my own hydrogenated oil/lard free version, head over to my own recipe here)
  • 1 1/4 cup sugar (split – 1/2 for Dutch pie crust, 3/4 for pie filling)
  • 1 1/2 tsp. cinnamon (split – 1/2 tsp. for Dutch pie crust, 1 for pie filling)
  • 1 1/2 tsp. nutmeg (split – 1/2 tsp. for Dutch pie crust, 1 for pie filling)
  • 5 cups thinly sliced apples (I never peel my apples, though the high-falutin’ pie community would scoff at my impertinence)
  • 1 pint fresh blackberries or 1 pint frozen blackberries, carefully blanched
  • 1 tbsp. lemon juice
  • 1 tsp. almond extract
  • 2 tbsp. cornstarch
  • 3 tbsp honey


  • Preheat oven to 375°.
  • Begin by making the dutch crumble mixture:
  • Mix 1 stick cold butter, 1/2 cup sugar, and 3/4 cup flour in a bowl, 1/2 tsp of cinnamon, a 1/2 tsp. nutmeg, and set aside a refrigerator to keep cool DSC04010
  • Lay bottom pastry in buttered pie plate. Cover bottom of pastry with one layer of or apples. DSC04012
  • Combine remaining apples with blackberries, lemon juice, remaining sugar, almond extract, cinnamon, nutmeg, and cornstarch, and toss gently. DSC04009
  • Pour filling mixture into pie filling. DSC04013
  • Top with Dutch crumble topping, cover crusts with pieces of tinfoil, and cook for 30 minutes.  Remove from oven and carefully remove tinfoil DSC04014
  • Drizzle with honey, return to oven, and cook for an additional 20 minutes. DSC04023
  • Remove and allow to cool for at least one hour to set before cutting. Serve with fresh whipped cream or a scoop of vanilla (or both!), and savor every bite. DSC04035

Happy holidays everyone! Make sure you add love as that special ingredient to any dish you prepare for your dearest this season.



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