Photo by Gina Moore
Serves 8–10
Filling
Unsalted butter, softened, for pie pan
4 large granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
½ teaspoon lemon zest
1 teaspoon vanilla extract
½ cup brown sugar
1½ tablespoons cornstarch
½ teaspoon nutmeg
½ teaspoon cardamom or cinnamon
Pinch of kosher salt
1½ cups berries (blueberries, raspberries or blackberries)
Topping
1 cup flour
1 cup sugar
Pinch of kosher salt
1 stick unsalted butter, melted and slightly cooled
Preheat oven to 350 F. Coat a deep-dish, glass or ceramic pie pan with softened butter. In a large bowl, combine apples with lemon juice, zest and vanilla. In a small bowl, combine brown sugar, cornstarch, nutmeg, cardamom and salt; add to apples, and stir. Add apples to pie pan, and arrange berries over apples.
In a medium bowl, combine flour, sugar and salt. Gradually stir in melted butter until a sticky and crumbly dough is formed. Pour dough over fruit. Place pie pan on a foil-lined, rimmed baking sheet to catch any spillover in the oven. Bake 45–50 minutes, until topping is golden brown and fruit is bubbling. Remove from oven, and allow to cool slightly before serving. Serve warm or at room temperature.