You won’t be disappointed if you follow this recipe exactly as written, but of course, there’s always wiggle room for customizations and ingredient swaps. The most obvious swap is to use frozen blackberries instead of fresh — depending on where you live, the fresh ones might not be the ripest option. “I used fresh blackberries when making this pie, but if you can’t find them, feel free to substitute with frozen,” Rosenhouse says, advising to “use them straight from the freezer when mixing with the other ingredients for the pie filling.” Of course, you can also get creative with the type of fruit you’re using, whether you welcome more berries in or explore other fruity options. “You can also substitute a portion of the blackberries for mixed berries, chopped fresh pears, or even apples for a unique fall pie,” says Rosenhouse.
There’s also opportunity for switch-ups when it comes to the pie crust, especially for those who aren’t totally sold on the herb-infused nature of it. “If you aren’t feeling the sage, add a little spice to your crust in the way of ground ginger, cinnamon, or nutmeg, for a classic fall flavor,” Rosenhouse suggests.
