Three Berry Pie from Nepenthe |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream. Ingredients:
3 1/2 cups frozen raspberries |
3 1/2 cups frozen blackberries (or boysenberries or blueberries) |
3 1/2 cups strawberries |
3 tablespoons cornstarch |
2 ounces grand marnier |
1/2 cup brown sugar |
1 1/2-2 teaspoons cinnamon |
3/4 cup all-purpose flour |
1 tablespoon all-purpose flour |
1/2 teaspoon sugar |
1 pinch salt |
7 tablespoons cold unsalted butter (or 3 1/2 oz) |
1 -3 teaspoon heavy cream |
3/4 cup walnuts |
3/4 cup all-purpose flour |
3/4 cup rolled oats |
3/4 cup brown sugar |
1 cup cold unsalted butter |
Directions:
1. Filling:.
2. Defrost frozen berries in a colander to drain excess juice.
3. To make crust:.
4. With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
5. Chill up to 1/2 hour, roll out and fit into 10 pie pan, flute edges.
6. To make nut topping:.
7. Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
8. To prepare pie:.
9. Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
10. Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!
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