No more apple pies!

Recently I was baking and baking and always an apple pie.
But I think I marked the end of the apple pies era when I bought a big pack (2,5 kg) of frozen blackberries. I noticed these big pack only because they were with reduced price. Offer of the week. Looking at the blackberries pack I remembered I used to bake a blackberry pie as a teenager. Just I was picking them myself in Lithuanian woods and baking with fresh berries. Sometimes I used to change blackberries to frozen cherries. And it tasted also great.

So without big considerations I bought 2,5 kg frozen blackberries and tried to remember the recipe on the way home.

It might be not exactly the same as I backed years ago, but anyway soft and juicy, rich in taste and oh so melting in the mouth. Mmmmmmmmmmm...

And the news is that this pie can be prepared in 4 levels: from ''I am on a diet'' to a real calories bomb. I will come back to this in the end of recipe description.

Juicy Blackberry Pie

Pastry:
150 g butter
300 ml flour (use wholemeal flour for a healthier version of the pie)
75 ml sugar (use brown sugar for a healthier version of the pie)
1-2 table spoons water

Filling:
around 1 litre fresh or frozen blackberries
50 g almond flakes
100 ml honey
3 table spoons potato starch

Topping crumbs:
100 g butter
100 ml sugar (use brown sugar for a healthier version of the pie)
1 table spoon vanilla sugar
250 ml flour (use wholemeal flour for a healthier version of the pie)

Mix all pastry ingredients with food processor and form it into a cake tin. Put into the refrigerator for the time you'll be preparing the filling and the topping.
Melt the butter for the topping in the pot, take it from the oven and pour sugar, vanilla sugar and flour into the butter. Crumbs are ready.
Take frozen blackberries and mix them with honey and potato starch. Sprinkle almond flakes on the pastry in the cake tin. pour the blackberries and spread the crumbs on top of the blackberries.
Bake it in the oven for around 30 min at 200 C until crumbs get nicely brown.

That is the recipe for level 4 pie - a calories bomb :)
Level 3 - do not make crumbs topping
Level 2 - do not make crumbs topping and do not put almond flakes between the pastry and the blackberries
Level 1 - do not make crumbs topping and do not put almond flakes between the pastry and the blackberries and do not use potato starch (be ready to have a very juicy version of the pie or wait until frozen blackberries shall thaw and use the liquid for making some milkshake or smoothie, then the pie shall not ''run out'' when you cut it).