Here is how it works:
You take a little more than a quart (5-6 cups) of frozen, handpicked blackberries from the freezer in the morning, putting them in a large bowl. When I run out of the blackberries I will use the 3-berry bags from Costco.
When they are mostly thawed add about a cup of sugar (I use evaporated cane juice crystals.), 3 tablespoons of flour (I use whole wheat pastry flour.), 1/2 teaspoon of cinnamon, 1 tablespoon of lemon or orange zest (I used orange zest today.), and 1 apple (I used a Pink Lady.), peeled and cut in small chunks.
Mix all together, and then let it sit for several hours so the berries can absorb all the other ingredients. Sift and measure 2 cups of whole wheat pastry flour with 1/2 teaspoon of salt,
and cut in 2/3 cup of cold butter.
I have a 'pastry cutter' shown in the picture below for this part of the process.
Add 5-7 tablespoons of cold milk, depending on the humidity of your kitchen.
I live in a dry climate and in a home with wood heat,
so I used a little more than 7 tablespoons today.
Stir with a fork until you can form a ball of the dough,
and then roll it out on a pastry canvas like my Auntie Lela gave me back in the 1970's.
Pour the filling in and dot with two tablespoons of butter on top in various places.
Roll out top crust, place it on top, pinch the edges all around, cut a design on top for steam venting purposes, sprinkle about a teaspoon of sugar on top, and bake at 400 for 50 minutes.
However, it SHOULD be eaten warm.
An hour and a half is the maximum time for waiting, and you'll need to top it off with some really high quality ice cream (Bryers)...because you will have a high quality pie.
Lovella made coffee from Costa Rica to accompany it.
It doesn't get much better than this for a blustery day in winter that needs some spicing up!
Yum, yum, yum!