Recipe

Blackberry Crumble Pie

Ingredients
6 cups blackberries
¾ cup sugar
¼ cup cornstarch
½ tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
⅔ cup rolled oats
½ cup brown sugar
6 tbsp. flour
1 tsp. ground cinnamon
¼ tsp. kosher salt
6 tbsp. Kowalski's Unsalted Butter, cold, cut into approx. 24 cubes
1 refrigerated pie crust
Directions
  1. In a large mixing bowl, toss together berries, white sugar, cornstarch and lemon juice until combined; set mixture aside for 15 min. 
  2. Adjust oven rack to lowest position; place a rimmed baking sheet on the rack and preheat oven to 350°. 
  3. In a second large mixing bowl, combine oats, brown sugar, flour, cinnamon and salt.
  4. Using your fingertips, blend butter into dry ingredients until course lumps form; set crumble aside. 
  5. Line a 9" deep-dish pie pan with crust; flute edges as desired.
  6. Fill crust with fruit mixture; top with crumble. 
  7. Place pie on the preheated baking sheet; bake until crumble topping is dark golden-brown (40-45 min.). In the last 10-15 min., cover the edges of the crust with strips of foil to prevent overbrowning, if needed. 
  8. Transfer pie to a wire rack; cool for 2 hrs. before serving.