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Title: Fresh Berry Crumb Pie
Categories: Dessert Pie
Yield: 6 Servings
| CRUMB CRUST/TOPPING -- | ||
| Recipe | ||
| 1 | c | Hazelnuts -- or almonds |
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 3/4 | c | Butter -- chilled, cut in |
| Pcs | ||
| FILLING -- recipe | ||
| 1/2 | c | Sugar |
| 1 1/2 | tb | Cornstarch |
| 2 | pt | Fresh berries -- raspberies |
| Or straw | ||
| 45 | Minutes preparation | |
| 30 | Minutes baking |
1 Preheat the oven to 350 degrees. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
2 Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450 degrees.
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, and 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" 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.
Recipe By : Home Baking 10-02
From: Margaret Young Date: 06-21-96 (18:36) The Computer Workshop (40) Cooking
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