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    Fresh Berry Crumb Pie

    Source of Recipe


    Makes 6 servings

    1 cup hazelnuts or almonds (about 4 ounces)
    2 cups all-purpose flour
    1/2 cup granulated sugar
    3/4 cup (1.5 sticks) chilled butter, cut into small pieces

    1/2 cup granulated sugar
    1/5 tablespoons cornstarch
    2 pints fresh berries (blueberries, raspberries, and/or strawberries)

    Preheat the oven to 350 degrees F. To prepare crumb crust/topping,
    spread nuts in a medium baking pan. Roast the nuts, stirring
    occassionally, until toasted, about 10 minutes.

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

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

    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 course crumbs form.

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

    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.

    Sprinkle the berry mixture evenly wiith the remaining crumb

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




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