Blackberry Cream Crumb Pie

Graham Cracker Crust:
2 cups graham crackers, ground (14 – 16 crackers)
1/3 cup sugar
1/2 cup (8 tablespoons or 1 stick) butter or margarine
3 cups blackberries, fresh or frozen (If using frozen, thaw and drain most juice)

Cream Filling:
2 eggs, lightly beaten
1/3 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1 cup non-fat sour cream (non-fat plain yogurt OR low-fat buttermilk OR non-fat half & half)

Crumb Topping:
2 1/2 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
10 tablespoons flour
1/4 cup melted butter

Preheat oven to 350°F. Lightly coat a 10 — 11 inch deep dish pie plate with canola oil spray.

Prepare graham cracker crust: Melt butter or margarine. Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a pie plate. Bake for 7 to 9 minutes.

Prepare cream filling: In a medium bowl, combine eggs, sugar, flour, salt, vanilla and cream. Set aside.

Prepare crumb topping: In a small bowl, combine brown sugar, 2 tablespoons sugar, cinnamon, nutmeg, and flour. Mix with a fork, and pour in melted butter. Stir until the crumb comes together. Set aside.

Assemble pie: Put the berries in the bottom of the pie crust. Pour the cream filling over the berries. Sprinkle the crumb mixture over the top of the pie.

Bake for approximately 30 to 40 minutes or until the crust is just starting to brown and the filling is barely set.

Remove from oven and let cool slightly. Best served slightly warm.

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