June 30, 2009

Fresh berry crumb pie

Great pie for the 4th of July!

crumb/crust topping:
1 cup hazelnuts or almonds (about 4 oz.)
2 cups all purpose flour
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) chilled butter or marg., cut into small pieces

1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
3/4 cup fresh berries (blueberries, raspberries, & strawberries)

1. Preheat oven to 350. To prepare crumb/crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 min.

2. Remove the nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450.

3. In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds.

4. In a large bowl, mix together the nuts, flour & sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.

5. Using fingers, evenly press half of the crumb/crust topping mixture into the bottom and sides of an 8- or 9-inch tart pan.

6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

7. Sprinkle the berry mixture evenly with the remaining crumb/crust topping.

8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

BAKING TIP: Watch nuts carefully when you are grinding them in the food processor. If you grind them too long, the result will be nut butter.

Prep Time: 45 Min
Cook Time: 30 Min
Total Time: 1 Hr 15 Min
Servings: 6

No comments: