Heat oven to 375 degrees F. Peel and chop apples into 1/2" pieces. Add apples and berries to pot. Heat on low. Add sugars, butter, lemon juice and blackberry liquor (optional). Combine gently. Heat until apples and berries are tender about 5 minutes.

Roll out dough. Cut circles about 6-7 inches wide and push into muffin tin cups. Scoop apple berry mixture (leaving juices) into the dough cups. Sprinkle flour or cornstarch onto the apples and berries (this will help to soak up juices).

To make the crumble top, combine the flour, sugars, and chopped nuts. Add the butter in and use your fingers and a fork to create the crumble. The dough will come together but you can use your fingers to break it apart and fully cover each pie cup. You can be generous with the crumble top :-)

Place the muffin pan onto a baking sheet. Bake at 375 degrees for 35-40 minutes on the middle rack. Check the pies and use a fork to pull one up a bit and see if the underside is golden. If it's not golden yet, return to the oven and bake for 5-10 more minutes. The key to baking pie is to bake until the crust is golden brown.

Allow the mini pies to cool in the muffin tins. Loosen with a fork or knife and then use a spoon to help scoop out each pie. Enjoy!