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Brambleberry Almond Pie

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Ingredients

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  • CRUST:
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/4 cup unsalted butter
  • 1/2 teaspoon lemon juice
  • 1 1/2 tablespoons water
  • FILLING:
  • 4 cups sweet apples (such as Gala), peeled and sliced thin
  • 1 1/2 cups blackberries
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • ALMOND CRUMB TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 2 tablespoons finely chopped almonds, toasted
  • 1–2 pinches kosher salt

Instructions

  1. CRUST: Freeze water and butter while mixing dry ingredients. Refrigerate the lemon juice. Mix flour, sugar and salt. Cut the butter into tiny pieces and mix it into the flour mixture, working it with your hands until the mixture resembles corn meal. Add lemon juice and water. Mix gently. On a floured countertop, gently shape the dough into a ball. Wrap the ball and let it rest in the fridge for at least 30 minutes.
  2. FILLING: While dough rests, mix together apples, blackberries, sugar and flour in a large bowl.
  3. CRUMB TOPPING: In a separate bowl, mix flour and brown sugar, and then cut in butter with a pastry blender or fork. Mix in almonds.
  4. ASSEMBLY and BAKING: When the dough is ready, roll it out on a floured surface, transfer it to a pie plate, and shape your crust. Add the filling, top with almond crumb topping, and sprinkle with the pinch or two of salt. Bake at 375F for 50-60 minutes, until crust is golden.

Find it online: https://wolffsapplehouse.com/brambleberry-almond-pie/