Fresh Berry Crumb Pie
A delicious pie from Aunt Dorrine.
Servings: 8 people
Equipment
- 8-or 9-inch tart pan
Ingredients
Crumb crust/Topping:
- 1 cup hazelnuts or almonds
- 2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup chilled butter (cut into small pieces)
Filling:
- 1/2 cup granulated sugar
- 1-1/2 tbsp cornstarch
- 2 pints fresh berries
Instructions
- Preheat oven 350.
- To prepare crumb crust/topping, spread nuts in baking pan and roast, stirring occasionally, till toasted, about 10 minutes. Remove nuts from oven, turn out onto a cloth towel and rub off and discard papery skins.
- Increase oven temp to 450.
- In food processor fitted w/metal blade, process nuts until finely ground, about 10 seconds.
- In large bowl, mix together nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press half the crumb crust/topping mixture into the bottom and sides of an 8-or 9-inch tart pan.
- To prepare the filling, in a medium bowl, mix together the sugar and cornstarch. Gently fold in the berries.
- Spoon the berry mixture into the crust, spreading evenly.
- Sprinkle the berry mixture evenly with the remaining crumb crust/topping.
- Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 min. Serve warm.
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