Get the Recipe: Berry Apple Crumb Pie
Raspberries, blueberries, blackberries and strawberries meet apples in this flavourful pie. Topped with a crispy crumb topping
Ingredients
- 1 cup raspberries, fresh recommended
- 1 cup blackberries, fresh or frozen
- 1 cup strawberries, fresh recommended
- 1 cup apples, peeled, cored and cut into 1/2-inch pieces
- 2 cups blueberries, fresh or frozenwild or smaller blueberries recommended
- 1 cup white granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 9-inch deep-dish pie shell, storebought or homemade, uncooked
For the crumb topping:
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour, spooned and levelled
- 6 Tablespoons cold butter, diced
Instructions
- Add 1 cup raspberries (fresh recommended), 1 cup blackberries (fresh or frozen), 1 cup strawberries (fresh recommended), 1 cup apples (peeled, cored and cut into 1/2-inch pieces) and 2 cups blueberries (fresh or frozenwild or smaller blueberries recommended) to a large bowl. Gently stir to combine well. Remove 1 1/2 cups of the fruit mixture and set aside.
- Put the remaining fruit into a large saucepan. Add the 1 cup white granulated sugar to the fruit and stir together. Cook over medium heat until the berries release some juice. Remove 3-4 Tablespoons of the warm berry juice and add to a bowl with the 1/3 cup cornstarch to make a paste (it's ok if you take a little fruit with the juice).
- Stir the cornstarch paste into the saucepan with the berries. Cook until the fruit is thickened to jam consistency, about 5-7 minutes. Remove from the heat and stir in the 1/4 teaspoon cinnamon and 1 teaspoon vanilla, then stir in the reserved fresh fruit. Set the fruit aside to cool for 20 minutes.
- Preheat oven to 400F (regular bake setting - adjust as needed for convection or fan-assisted).
- While the fruit mixture is cooling, prepare the crumb topping by stirring together the 1 cup light brown sugar (packed) and 1 cup all-purpose flour (spooned and levelled) together in a medium bowl. Add the butter to the bowl. Using your fingertips or a pastry cutter, rub or cut the 6 Tablespoons cold butter (diced) into the flour mixture until you have an even crumb. Take your time to rub the butter in well and evenly.
- Once the fruit has cooled, spoon it into a 9-inch deep-dish pie shell (storebought or homemade, uncooked). Top evenly with the prepared crumb topping. Place the pie onto a baking sheet to catch any bubbleovers.
- Bake pie at 400 for 15 minutes, then reduce oven temperature to 350F, cover loosely with foil and continue cooking for about 25-30 minutes.
- Remove from the oven and allow to cool for 15-20 minutes before serving, or cool completely, cover and store at room temperature for 2-3 days or in the refrigerator for 3-4 days. This pie will also freeze well.
When adding the crumb to the top of the pie, grab a handful and squeeze it together to form clumps, then gently break the clumps over the top of the pie.
Notes
Tips!
Using fresh fruit will deliver the fullest fruit flavour and the best texture. If you need to use some frozen fruit, the best options are frozen blueberries and/or frozen blackberries.
Look for the smallest blueberries for this pie, as they tend to hold their shape better than the larger blueberries, which often break apart as they cook.
Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 405kcal, Carbohydrates: 81g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 77mg, Potassium: 182mg, Fiber: 4g, Sugar: 59g, Vitamin A: 337IU, Vitamin C: 23mg, Calcium: 44mg, Iron: 1mg
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