What’s worth stained fingers and a few scratches? A beautiful homemade pie filled with juicy, handpicked wild berries! This easy recipe works with both wild berries and their domesticated cousins. Bonus, if you use the stevia liquid, it’s low in sugar.
- Double-crust pastry (I slightly modify Isa’s olive oil recipe)
- 1 small apple, cored with skin on, shredded
- 1 Tbsp. lemon juice
- 1/4–1/3 cup cornstarch, depending on the juiciness of the berries
- 3 Tbsp. coconut sugar
- 2 Tbsp. NuNaturals Vanilla Syrup (or use about 3/4 cane sugar)
- 4 cups blackberries, fresh or frozen
- sprinkle of cinnamon
- sprinkle of cane sugar
Preheat oven to 425F degrees. Have your unbaked pastry ready to go, one half pressed into a 9-inch pie pan.
In a small bowl, whisk together the cornstarch and 3 tablespoons coconut sugar (or the 3/4 cup sugar if going that route). Set aside.
In a large bowl, add the shredded apple, lemon juice, stevia syrup and blackberries and gently stir. Sprinkle the cornstarch mixture over top and gently stir so that the cornstarch and sugar are evenly distributed.
Pour the berry mixture into the unbaked pie shell and spread the berries evenly. Sprinkle a little cinnamon over the berries. Top with the other half of the pastry, press and crimp the edges to seal. Sprinkle some cane sugar over the pastry. Prick the top with the tines of a fork to allow steam to escape.
Place the pie on a baking sheet (to catch any overflow of juice) and bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking for another 45-50 minutes, or until the filling is bubbling and the crust is firm and browned. Let cool before slicing and serving.
I added an apple for additional natural sweetness and for the pectin content. Pectin not only provides fiber, it helps the filling thicken. Feel free to omit the apple, if preferred.
Vary the amount of cornstarch depending on how juicy your berries are. Same for sweetness – if your berries are extra tart, increase the sugar content.
Keywords: pie, dessert, berries, summer, desserts, pie crust, baking, blackberries