Apple-Blackberry Pie

Since you can use frozen berries, this apple and blackberry crumble can be made any season of the year. Serve warm and top each slice of fruit crumble with a scoop of vanilla ice cream.

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3.5 by 14 people

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  • Makes: 8 servings
  • Serving Size: 1 wedge
  • Makes: 8 wedges
  • Prep: 40 mins
  • Slow Cook: 3 hrs to 3 hrs 30 mins (high)
  • Stand: 1 hr

Apple-Blackberry Pie

Directions

  1. Line a 6-quart oval slow cooker with nonstick pan lining paper. Transfer Pastry Crust to prepared cooker (pastry should extend 2 to 3 inches up the sides). If desired, use a fork to press top of pastry to lining paper.
  2. In a medium bowl toss together the next six ingredients (through cinnamon). Stir in cream. Spoon mixture into crust in cooker. Sprinkle with Streusel Topper.
  3. Cover and cook on high for 3 to 3 1/2 hours or until filling is bubbly and pastry is golden, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. Let stand, uncovered, 1 hour. If desired, serve with ice cream.

Streusel Topper

Directions

  1. In a bowl combine oats, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans.

Homemade Pastry

Directions

  1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.
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Nutrition Facts (Apple-Blackberry Pie)

  • Per serving:
  • 462 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 37 mg chol. ,
  • 233 mg sodium ,
  • 66 g carb. ,
  • 6 g fiber ,
  • 35 g sugar ,
  • 5 g pro.
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