Peak season blackberries simmered in their own juices until perfectly condensed and thick and baked in a gluten free crust topped with a brown sugar and butter crumble topping with a hint of cloves.
I'm slowly starting to find out that blackberry pie is a favorite of a few people I know. How is it that I never knew this before? I think we get so caught up in the "usual" pies of apple, cherry, and pumpkin that we forget there are literally a million other pies out there. Take my own father for example. He always makes apple pie and for good reason, I may add, he is the best apple pie maker. I just assumed it was his favorite. I tell him I made blackberry pie and I could feel his drool coming through the phone as he tells me it's his all time favorite. What?! I'm starting to think its mine too to be honest. Blackberries by themselves are pretty tart if you ask me. Summers in New Jersey are chock full of blackberries and it's pretty much a sin if you don't buy some since Jersey is known for their berries (and that reality show way back when). So when I saw some seriously plump blackberries at the farmers market, I knew it was time to put 'em in a pie.
This recipe is awesome since it combines a pie crust with a crumble topping that you normally find on fruit crisps. I think crumble toppings should be the standard when it comes to pie tops because I honestly hate rolling out a pie top. Not to mention it's near impossible to do for a gluten free one and before I get a million messages from gluten free bakers about how it's not, I think you all need to be honest with yourselves. Gluten free pie crusts are thick, sticky, and are not very malleable. They crack easily, stick to surfaces, and are no ones friend. Can it be done though? Of course. And I have made ones that literally worked like play dough. Do I like making them? Never. I've been sticking with pre-made gluten free pie crusts and have not been disappointed. This makes this recipe all the easier, speaking of which if you're a wheat eater just substitute a regular pie crust or make your own. Easy like pie. The crumble topping I used oats in place of flour which surprisingly they soaked into the pie while baking and was still so delicious I didn't mind one bit. A normal crumble topping using flour so substitute flour or gluten free flour or go my route with some old-fashioned rolled oats (certified gluten free) and either route is a winner!
Ingredients:
Gluten Free Pie Crust (or regular)
Filling
3 cups fresh blackberries
1 cup sugar
Juice from 1 lemon
1 tsp vanilla extract
3 tbsp cornstarch
Topping
1 1/4 cup All-Purpose Gluten Free Flour (or regular or oats)
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp salt
1/8 tsp ground cloves
1 stick unsalted butter, melted
1/2 tsp vanilla extract
1/2 tsp almond extract
Instructions:
1. For the filling: Combine all ingredients in a medium saucepan and bring to a boil. Reduce to simmer and cook while stirring consistently for about 20-30 minutes until very thick and blackberries have deconstructed. Set aside and let cool.
2. Preheat oven to 350 degrees F.
3. For the topping: Combine dry ingredients (flour, sugars, salt, and cloves) in a bowl. Combine wet ingredients (butter and extracts) in a separate bowl. Pour the wet into the dry and combine with a fork until mixed and crumbly.
4. Place the pie crust on a baking sheet lined with parchment paper (for spillage). Fill pie crust with blackberry filling. Top with crumble topping.
5. Place pie in preheated oven for about 50 minutes until pie is bubbling and topping is brown. Let cool at least 30 minutes before cutting into it. Serve with ice cream!
