Tent the foil at the 45 minute mark to prevent the crust and topping from getting too brown.ĬOOL + SERVE. Cover with foil, and continue baking for 20-25 minutes. Place in the oven and bake for 30 minutes. Add pie filling, then sprinkle on the topping. Flute the edge, or crimp using a fork.īAKE. Roll out, or place a pre-made pie crust into a 9-inch pie pan. Place in refrigerator until needed.īOTTOM CRUST. Using a pastry blender, cut in the butter until pea-size clumps form. In a medium mixing bowl, combine the oats, brown sugar, flour, cinnamon and salt. Place in refrigerator until needed.ĬRUMBLE. In a large bowl, combine blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. ![]() I love how it transformed this pie into a “crisp” – my two favorite things in one amazing dessert. Again, it required a few simple ingredients, and only a few minutes to make. Instead of fussing with a traditional lattice, I opted for a chunky crumb topping. A super simple filling that is made in a matter of minutes. Nothing frozen here! Using a minimalist approach to the filling really helps the sweet and tart flavors of the berries shine.Īll these beauties needed was a little bit of sugar, flour/cornstarch, lemon, and vanilla and they’re good to go. Fresh, fruity and perfect for summer or fall – all year long really!įresh, ripe, locally sourced berries are the star of this recipe, similar to our Fresh Fruit Tart. Triple Berry Pie may be our new favorite pie.
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