Poppin' Jalapeno Blackberry Pie

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I created this pie for my dad, who loves peppers and blackberries, but had never had them together. It's super sweet, with a real kick of jalapeno flavor. Even my sister, who's a wuss about spiciness, loved it!

2
2
Prep Time:
30 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 4 cups blackberries

  • ¼ cup honey

  • 2 jalapeno peppers, sliced

  • 1 tablespoon lemon juice

  • 1 ½ cups brown sugar, divided

  • 3 tablespoons cornstarch

  • 2 ½ cups all-purpose flour, or as needed

  • 1 cup butter, cubed

  • ¼ cup ice water, or as needed

  • 1 cup quick-cooking oats

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack of the oven.

  2. Combine blackberries, honey, jalapeno peppers, and lemon juice in a large bowl. Mix 1/2 cup brown sugar and cornstarch together in a bowl; stir into blackberry mixture until brown sugar mixture is dissolved.

  3. Mix flour and 1/2 cup brown sugar together in a separate large bowl; cut butter into flour mixture using a pastry blender or food processor until mixture forms pea-sized balls. Add ice water and mix with your hands until dough is well combined, adding flour if the mixture is too sticky and small amounts of water if the mixture is too dry.

  4. Divide dough in half and roll each half into a 9-inch circle on a well-floured surface. Press 1 circle into a 9-inch pie dish.

  5. Remove jalapeno peppers from blackberry mixture and discard. Slowly pour blackberry mixture into pie crust, leaving about 1/4-inch space between top of filling and top edge of pie crust.

  6. Mix oats and 1/2 cup brown sugar together in a bowl; sprinkle over blackberry filling. Cover pie with second pie crust. Cut off excess edges from top crust and fold bottom crust edges over top crust edges, pinching to form a seal. Cut 2 slits in the top of crust for ventilation.

  7. Place pie on the middle rack of the oven, centered over the baking sheet on the bottom rack to catch drips. Bake pie until crust starts turning golden, about 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until entire crust is golden brown, about 40 more minutes.

Cook's Notes:

For a spicier pie, leave the jalapeno slices in the pie to bake. Optional: Brush 3 tablespoons milk across the top crust to create an even gold look. Sprinkle white sugar onto the milk to make the pie look glossy.

Nutrition Facts (per serving)

563 Calories
24g Fat
82g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 563
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 74%
Cholesterol 61mg 20%
Sodium 174mg 8%
Total Carbohydrate 82g 30%
Dietary Fiber 6g 21%
Total Sugars 39g
Protein 7g
Vitamin C 18mg 88%
Calcium 63mg 5%
Iron 3mg 17%
Potassium 254mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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