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
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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