Author Notes: This pie is sinfully delicious – jam packed with flavor – just boozy enough to feel scandalous – i want to eat it every day!!! This pie was a serious hit at the Fifth Annual New Music Bake Sale in Brooklyn last week 🙂 —Jacqueline Russo
Serves: 8-10
Ingredients
Crumble Topping
-
1/2
cup rolled oats
-
1/4
cup all-purpose flour
-
1/4
cup dark brown sugar, packed
-
1/4
cup sliced raw almonds
-
1/2
teaspoon kosher salt
-
2/3
cup chilled unsalted butter, diced
Pie & Filling
-
1
9-inch pie crust (a secret for another time)
-
1/4
cup dried blueberries
-
1/4
cup bourbon
-
12
ounces fresh blueberries
-
6
ounces fresh blackberries
-
3/4
cup sugar
-
zest from whole lemon
-
juice from half a lemon (about 2 TBS)
-
3
tablespoons cornstarch
Directions
- Preheat oven to 350*F and set rack in the top third of the oven.
- For the crumble, combine all but butter in a medium bowl, and then incorporate butter with fingertips until a soft meal comes together. Chill at least 15 minutes before baking.
- In a small bowl, combine dried blueberries and bourbon, set aside.
- In a large bowl, combine fresh berries, sugar, lemon zest and juice. Stir until sugar appears wet, set aside.
- Roll out pastry dough, set in 9-inch pie dish and place in freezer.
- Add bourbon/berry mixture to fresh berries.
- Incorporate cornstarch into berry mixture just before you’re ready to bake, then pour berry mixture into prepared pie crust and top with chilled crumble.
- Bake until crumble appears golden brown (approx 45-60min) and let cool for at least two hours before serving. For easy clean up, bake pie over a foiled and greased baking sheet to catch drippings.
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Photo by Ron Tucker
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