Mini Blackberry Pie Recipe (2024)

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Muffin Tin

• 1 Pie Crust or t[his recipe], Prepared
• 2 Cups Blackberries, Frozen
• 1/2 Cup Apple, Granny Smith, grated (I just threw the peeled, cored apple in the food processor)
• 1/3 Cup Sugar
• 1/8 Teaspoon Sea Salt
• 1/2 Teaspoon Cinnamon
• 2 Tablespoons Flour

Crumble Mixture

• 1/4 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1 Teaspoon Ground Cinnamon
• 1 Pinch Salt
• 4 Tablespoons Butter, Unsalted, cut into cubes
• 3/4 Cup Cake Flour, plus 2 Tablespoons, I use King Arthur as it is the lightest and best quality I have found

• Roll the pie crust out on a floured surface, about 1/4" thick. I used parchment paper to measure one of the muffin tin holes, but you could always just cut circles bigger than the hole. Cut out circles, and drop them into the tins, pressing the sides around the hole, just as you would a regular pie.

  1 Pie Crust or t[his recipe]

• Dock (use a fork to stab holes around the sides and bottom of the crust) the crust and set aside.

• Heat the oven to 400 degrees.

• Meanwhile, in a medium sauce pan add the blackberries, grated apple, salt, sugar, cinnamon and flour.

  2 Cups Blackberries, 1/2 Cup Apple, 1/3 Cup Sugar, 1/8 Teaspoon Sea Salt, 1/2 Teaspoon Cinnamon, 2 Tablespoons Flour

• Cook over medium heat for 4-8 minutes or until thick and bubbly.

• Remove from the heat and allow to cool for a moment.

• While the mixture is cooling, prepare the crumble mixture.

• In a small bowl, add the sugars, cinnamon, salt, butter and flour.

  1/4 Cup White Sugar, 1/4 Cup Light Brown Sugar, 1 Teaspoon Ground Cinnamon, 1 Pinch Salt, 4 Tablespoons Butter, 3/4 Cup Cake Flour

• Use a pastry cutter to cut the butter into the flour/sugar mixture.

• Spoon the blackberry mixture into each of the pies.

• Top with a little handful of crumble mixture and bake for 20-25 minutes or until lightly golden in color.

• Allow to cool for 5-10 minutes, and carefully remove from the pan.

• Enjoy!!