Carmen's Blackberry Holiday Pie

 This year it was just my husband and I for both Thanksgiving and Christmas (thanks Covid) so that meant that we got to chose (and had to prepare) all the food. One of the most important things for both holidays is dessert! We had to have a pumpkin pie for Thanksgiving and while I love baking, I do usually get a premade crust to simplify things. Well those tend to come in packs of two but we couldn't have two pies for two people so I thought I'd save the other crust for Christmas.

So what kind of pie should we have for Christmas. Since my husband insisted on the pumpkin for Thanksgiving, it was my turn to chose. Berry pies are my favorite and I was really craving blackberry pie. But that just seemed too summery. I wanted to make it more holiday feeling. I knew I wanted to incorporate orange, because that's my husband's favorite flavor and seemed very Christmasy, and spices. So I looked online for something.

I found two recipes that I liked so I decided to blend the two: one using the filling recipe (with some alterations) and one using its streusel topping recipe. The result was delicious and very seasonal so I thought I'd create a new recipe for future use and for others to enjoy. So here you go! 

(I know this isn't really about saving or making money and I also did that thing that I hate where people do a blog entry before a recipe but oh well!)

Carmen's Blackberry Holiday Pie

Ingredients:

For Filling

• 6 cups blackberries fresh or frozen (if frozen, thawed and drained)
• 1/2 - 3/4 cup + 2 Tablespoons cane or granulated sugar depending on the sweetness of your fruit
• 2 teaspoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 Tablespoons cornstarch
• 1 teaspoon orange zest

For Streusel Topping

• 3/4 cup all purpose flour
• 1/2 cup sugar
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon finely grated orange peel
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4 inch cubes
• 1 tablespoon whole milk
• 1 cup sliced almonds

Instructions

1. Buy or make a pie crust (use your favorite recipe if making one yourself)
2. Preheat oven to 400°F (at high altitude) or 375°F (at sea level)
3. In a large bowl, blackberries, 3/4 cup sugar, orange juice, zest, and vanilla extract. Mix gently several times and set aside for 10 minutes.
4. In a small bowl, combine the remaining 2 tablespoons sugar, cornstarch, cinnamon, and nutmeg. Mix. 
5. After the 10 minutes have passed, add cornstarch mixture to the fruit and combine until no more white is seen.
6. Take the shell from the refrigerator and pour the fruit mixture into the pie. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents like to hide.
7. Place pie on the center rack and bake for 30 minutes. (High Altitude Only - reduce temperature from 400° to 375° after 15 minutes.)
8. Meanwhile, make the streusel topping. Blend flour, sugar, crystallized ginger, orange peel, and salt in processor.
9. Add butter; using on/off turns, blend until coarse crumbs form. 
10. Blend in milk (mixture will resemble moist coarse crumbs). Transfer mixture to medium bowl.
11. Stir in almonds. Refrigerate until ready for use.
12. After 30 minutes total, remove pie from oven and add streusel to the top. Turn the oven down to 375°, place a pie shield around edges to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 30-35 minutes, or until the top is golden and the juices are slow to bubble. 
13. Once pie has finished baking, transfer to a wire rack. Let cool for at least three hours or overnight. Slice and enjoy!