Poppin' Jalapeno Blackberry Pie

Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack to catch any drips. (5 minutes)

In a large bowl, gently combine blackberries, honey, sliced jalapeños, and lemon juice. In a separate bowl, whisk together 1/2 cup of the brown sugar and the cornstarch. Add the sugar-cornstarch mixture to the blackberries and stir until well combined and the sugar is mostly dissolved. (10 minutes)

In a large bowl, whisk together flour and 1/2 cup brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add ice water, mixing until the dough just comes together. Add more flour if the dough is too sticky or more water if too dry. (15 minutes)

Divide the dough in half. On a lightly floured surface, roll out one half into a 9-inch circle. Gently press the dough into a 9-inch pie dish. Trim and crimp the edges. (10 minutes)

Carefully remove the jalapeño slices from the blackberry mixture and discard (this prevents the pie from becoming overwhelmingly spicy). Pour the blackberry filling into the prepared pie crust, leaving about 1/4-inch of space at the top. (5 minutes)

In a small bowl, combine the oats and the remaining 1/2 cup brown sugar. Sprinkle this mixture evenly over the blackberry filling. Roll out the second half of the dough into a 9-inch circle. Carefully place it over the filling. Trim the excess dough, fold the edges of the top and bottom crusts together, and crimp to seal. Cut two slits in the top crust for ventilation. (15 minutes)

Place the pie on the middle rack of the preheated oven, directly above the baking sheet on the bottom rack. Bake for 25 minutes, or until the crust begins to turn golden brown. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 40 minutes, or until the crust is deeply golden brown and the filling is bubbling. Let cool completely before serving. (65 minutes)