Worthy Recipe: Apple Berry Crumble Pie

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apple berry crumble pie

Apple Berry Crumble PieIf forced to choose one dessert for the rest of my life, chances are I would respond with pie, and if I sensed leniency and wiggle room for negotiation, I’d insist on pie and ice cream. Sure, each can stand on its own merits, but when paired on the plate, there’s no finer dessert to be served (at least in my humble-pie-eating world).

While I make no secret of my pie pandering and tart worship, I must apologize for going so long without sharing a worthy pie recipe for you to breeze through and serve up. And now that the last of my apples are days away from a mushy end, I shall send them off in style as filling in one of my favorite pies: the apple blackberry sour cream crumble. And dare I say, it’s a pie so good you could forgo the a la mode option.pie dough apple and blackeberries rolling pinNaked pie: sweet, tart, crunchy and creamy, wrapped in buttery crust

RECIPE: Apple Berry Crumble Pie

Ingredients:

COPY CODE SNIPPET

Filling:

  • pastry dough for single crust pie
  • 2/3 cup sugar
  • 1 cup sour cream
  • 1/4 cup white flour
  • 1 large egg
  • 2 teaspoons vanilla
  • pinch of salt
  • 5 apples cored, sliced and peeled (optional)
  • 1 cup blackberries

Crumble Topping:

  • 4 tablespoons butter
  • 1/2 cup flour
  • 1/2 cup of brown sugar
  • grate of nutmeg
  • pinch of cinnamon

Preparation: Filling & assembly

  1. Preheat oven to 425 degrees
  2. Line one nine-inch pie plate with dough, should overhang an inch or more
  3. Tuck dough under rim and crimp
  4. Mix all filling (custard) ingredients but apples and berries
  5. Mix fruit together in separate bowl
  6. Pour custard mixture over fruit and mix gently
  7. Spoon mixture in to pie shell, and top with enough custard to leave half inch space below crimping.

Baking:

  1. Place pie in oven, bake for 15 minutes
  2. Make crumble topping: mix together all ingredients
  3. After 15 minutes, reduce heat to 350 degrees
  4. And add crumble mixture evenly across the top of the pie
  5. Bake for about 35-45 minutes until firm
  6. Let cool to lightly warm or room temperature and serve.
  7. Refrigerate (if any is left)

The custard mixes with the juices to create a creamy sweet fruit filling.

slice of apple blackberry sour cream crumble pieWell, maybe a little scoop of ice cream wouldn’t hurt.

Bon appetit!

The recipe is amazing with peaches, too. Just swap out the apples and berries for your favorite fruit.
The recipe is amazing with peaches, too. Just swap out the apples and berries for the peaches or fruit of your choice.

35 COMMENTS

  1. Thanks Sue, and June, you know I may just have to rename this The J-Bug Crumble in honor of your many recipes, ones that assuredly put many a smile on face and inch on my waist. πŸ˜‰

  2. Nancy and Brian you both are cracking me up. You know how I believe in the Power of Pie!

    And Pam, when in season from my orchard I use Belle de Boskoop, Bramley’s Seedling, Liberty and Jonagold.

    From the grocery, I choose a mixture of sweet and tart and mix them up. I like Jonagolds, Golden Delicious, and Granny Smith. You get different textures too, in the final pie. Happy Baking and eating!

  3. Tall Clover Farms was in my inbox this morning. I’m sipping on my morning tea wishing I had a piece of that gorgeous pie or breakfast!
    Here in Sonoma County (northern CA.) we are very proud of our heirloom Gravenstein apples. They are a short-lived apple and do not store well, so when we have them, they are put to good use-eaten right off the tree (many pounds of them) and baked into pies, raw apple cake and tarts. Also, there are always bags of prepared apple slices in the freezer and raw applesauce in jars (yeah for Vitamix).
    Just curious, your pie crust is all butter, correct?
    Thanks for posting Tom.

  4. Hi Patty, I love Gravenstein apples and have one tree, and like you say those are gone lickity split in pies and in sauce and apple butter.

    As for pie crusts Patty, I have a couple recipe I use, but my favorite is a mostly butter recipe that I use for my Shaker Lemon Pie. It calls for a couple tablespoons of lard or shortening. That allows me to bake it at higher temperature intially to crisp it up and then lower say from 425 to 350.

    Dough recipe:
    FOR THE CRUST:
    2 cups all-purpose flour
    1 tsp. salt
    10 tbsp. cold butter, cut into pieces
    2 tbsp. vegetable shortening or leaf lard

    For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several kneads with the heel of your hand to form it into a smooth ball. Divide dough into 2 balls, wrap in plastic, and refrigerate for 1 hour.

    Ina, yogurt, uh why didn’t I think of that? I bet yogurt cheese (Labneh) would be awesome too.

  5. Thanks again Tom. I use all butter, and don’t generally use shortening. I wonder if coconut butter will work…I’ll let you know!
    I also didn’t know Gravenstein’s grew in your neck of the woods.

  6. Hi Tom, I stumbled on your website while searching for options for growing pole beans. I love the trellis and am heading out now to get mine started. I love your site and can’t wait to read through the recipes! I’m looking forward to more wonderful garden ideas as this is our first year to be “serious” about the garden. Thank you!

    • Hi Vickie and welcome, thanks for the kind words and support. And here’s to your garden efforts and garden rewards! Don’t work too hard.

  7. Tom, this pie in insanely delicious. I made it last night and it was delicious warm with a dab of vanilly ice cream….but today, at room temperature, I love it even more. I just made it my lunch and ate three pieces. I’m waiting for my teenage son to wake up so he can try it to. Thanks for the recipe! I know I’ll be making this often.

  8. Thanks Pam, for the kudos, makes me smile as sort of a Pie -d Piper, if I can spread the word on awesome pies. Hmmm now what recipe next?

  9. Hi Tom! Made this pie today. Absolutely delicious! One of the best pies ever! My friends loved it as well. Thank you so much for this fabulous recipe!

  10. I’m thinking of making this for thanksgiving (I’m all about my sour cream apple pie and my boyfriend is a blackberry fiend) but I’m not a big fan of crumble — how would this do with a standard lattice crust?

    • Lattice top on a peach pie
      Hi Olivia, funny you should mention. I’ve made this with a lattice-top and it works brilliantly as the berry juices bubble up and make the pie quite a looker. Simply use your favorite double pie crust recipe, which is to make enough dough for a top and bottom crust. When you’ve assembled the pie, and added the fruit, then simply top with your lattice strips over and under as you weave and then crimp the outer edges to form a nice rick-rack crust. You can also just top the pie with a solid pie of round dough, and just make sure you poke holes in it to allow steam to escape, or use a cookie cutter to create an escape vent in the middle of the pie. Good Luck, and well wishes!

  11. I discovered the red prince apple which is sweet and crunchy. Great with peanut butter as a snack.

    The local Mennonites has started a business of apple chips dipped with chocolate. Another product is apple chips with cinnamon.

    Love apples

    • The red prince apple sounds pretty great, but its commercial distribution seems is limited to Canada and a few states on the Northeast U.S. Hmmm, maybe I need a road trip to Vancouver. πŸ˜‰

  12. Hello, im commenting on this 5 years later. Sorry! But I had a quick question. How long can I leave this pie out of the fridge? My thinking is that because its not a full custard pie it shouldn’t spoil quickly but wanted the bakers opinion. Thanks!

    • Hi Brittany, this is definitely a case where I must concede to do as I say not as I do. Most food-safety sources say you should refrigerate a pie with dairy or eggs in it after it cools, within two or three hours. I think that’s a good rule to follow, though sometimes mine sits on the counter longer, for easier nibbling and picking at. πŸ˜‰ Once out of the fridge, I let the slice reach room temp if I can wait that long to eat it. Hope this helps.

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