Thursday, September 6, 2012
What you need:
For the pie:
5 C berries of your choice, I used blueberries, raspberries, and strawberries.
3/4- 1C sugar, I would use a little less next time and taste, its to your liking
3 TBL Flour (I used whole wheat and hubby couldn't taste the difference)
1 TBL lemon juice
1/8 tsp salt
and a dash of vanilla
Crumb toppping:
1/2 tsp cinnamon
1/2 C brown sugar
1/2 C flour (used whole wheat here too)
1/2 C oats
1/4 C butter, melted
What to do:
Pre heat oven to 400, roll out pie shell ( pre bought or made) put in your pie pan.
Combine pie fillings mixing carefully as to not crush all your berries. Pour into the pie shell and sprinkle with your crumb topping.
Crumb topping is made by combining all ingredients and adding in your butter last. Mix and cover your berries so you don't really have any showing.
Put a foil lined cookie sheet in the bottom of your oven to catch any pie drippings. Reduce heat in your oven to 350 and put pie in. Bake until fruit bubbles and crust is brown. If your crust begins to brown too soon, use foil to tint crust or pie crust rings. Bake approximately 1 hour to 1 1/2 hours. Let cool, I let mine cool and then put it in the fridge to cool the rest of the way.
adapted from 2 recipes; credit to Martha Stewart and food.com recipes
No comments:
Post a Comment