Monday, July 4, 2011

National Blueberry Month-July

Crumb Berry Pie
(1) 9 inch deep dish pie shell


4 cups berries (thawed if frozen, these raspberries were picked from our yard)
1/2 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teasppon vanilla
1 dash of salt

1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/4 cup butter, melted

Prep Time: 15 mins
Total Time: 1 hr

    Preheat oven to 375.
        Mix topping ingredients together, stirring in the melted butter last, and set aside. 
       Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).   Remove filling from heat and stir in berries.
       Pour filling into pie crust (don't poke the crust with a fork).                                                Crumble topping over filling, completely covering it                                                                  (no berries showing through).  
                   Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done. Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream. Enjoy!

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