Blackberry Balsamic Pie with Sea Salt Walnut Crumble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the Pie Dough‘1 1/2 cups all-purpose flour‘4 oz (1 stick) unsalted butter, chilled and cut into small cubes‘4 tablespoons ice cold water For the Filling ‘4 1/2 cups fresh blackberries (about three 6-oz. containers)‘1/2 cup sugar/splenda‘1/4 cup brown sugar‘2 tablespoons + 1 teaspoon cornstarch‘2 tablespoons balsamic vinegar‘zest of 1 lemon For the Crumble ‘1/3 cup old-fashioned oats‘1/4 cup all-purpose flour‘1/4 cup brown sugar‘1 cup chopped walnuts (optional)‘1 teaspoon sea salt‘2 oz (.5 stick) unsalted butter, chilled and cut into small cubes
Pie Dough
Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.
Filling
Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.
Crumble
Stir together oats, flour, brown sugar, walnuts (?) and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.
Bake and Assemble the Pie
Preheat oven to 400F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45–50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DUTCHBUTT.
Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.
Filling
Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.
Crumble
Stir together oats, flour, brown sugar, walnuts (?) and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.
Bake and Assemble the Pie
Preheat oven to 400F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45–50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DUTCHBUTT.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 12.2 g
- Cholesterol: 31.0 mg
- Sodium: 205.2 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 3.6 g
- Protein: 3.2 g
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