Blackberry Crumb Pie

Last weekend Gabe and I went berry picking at Baggenstos Farm in Sherwood. It was a perfect day for picking berries – partly cloudy and cool in the morning. When we got there we loaded up a little wagon with boxes and headed out to the berry patch.

We walked down to the blackberry vines – I mean – blackberry heaven! Imagine rows and rows of blackberry vines taller than you are and loaded with plump, ripe blackberries. And did I mention at Baggenstos Farm their vines are thornless? Wow, this was going to be easy!

The smell of freshly picked blackberries is intoxicating. And so is the smell of a freshly baked blackberry crumb pie…

Blackberry Crumb Pie
adapted from How to Cook Everything by Mark Bittman
8 servings

5 cups blackberries, picked over, rinsed quickly and lightly dried on paper towels
1/2 cup sugar
2 tablespoons cornstarch or 3 tablespoons instant tapioca
Pinch salt
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly minced lemon zest
1 recipe single pie crust, prepared and lined in a pie pan
1 recipe Crumb Topping

Preheat the oven to 450F. Very gently toss the blackberries with the sugar, cornstarch or tapioca, salt and spices. Stir in the lemon juice and zest. Pile berries into the prepared pie crust. Sprinkle the prepared crumb topping evenly over the berries. Place the pie on a rimmed baking sheet and place in the 450F oven and bake for 10 minutes. Reduce the heat to 350F and bake another 40 minutes until the berries are bubbling and the crust is golden brown. Cool on a rack before serving warm or at room temperature.