Isn't summer glorious? The fruit, especially, seems especially jewel-like this year. And oh my, if fruity jewels don't glisten in this beautiful summer pie.
Ever heard a pie shout into the sun, “Glory, it’s summer!”?
SUMMER BERRY PIE does! Or at least you’ll think you hear such joyful exuberance with your first jewel-flavored bite.
This is pie unadorned: no cream, little sugar, a simple streusel topping. It’s so much about plump, ripe, luscious berries that a crust hardly seems necessary.
And in fact, without the crust, the filling itself makes for a lovely fruit crumble, delicious served warm or chilled for almost half the calories.
My favorite blend for this pie is a half-pint each of raspberries and blackberries, two pints of blueberries and filled to the top with sweet strawberries. I make it only when the berries are at their very best – and importantly, also at their most plentiful and thus their cheapest.
For a special treat, top with vanilla ice cream or spiced whipped cream and serve with cold sweet tea.
SUMMER BERRY PIE
Filling rest time: 45 minutes
Baking time: 55 minutes
- 7 or more cups mixed berries (raspberries, blackberries, strawberries, blueberries)
- 1/2 cup sugar
- 1/4 cup instant or regular Tapioca
- Zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, softened
- 2 tablespoons brown sugar
- 2 tablespoons oatmeal
- 2 tablespoons flour
- 3 tablespoons toasted sliced almonds
- 1 unbaked refrigerated pie crust
Wash the berries, draining excess water in a colander. In an eight-cup container, mix sugar, tapioca and lemon zest, then stir in lemon juice. Add fruit to complete the eight cups and stir gently. Set aside to macerate for 45 minutes, stirring occasionally from the bottom.
Blend the topping ingredients with a fork in a small bowl and set aside.
To assemble, prepare pie crust as directed in a deep-dish pie pan. Add filling. Spread topping evenly over the filling.
Bake 55 minutes at 400F/200C, covering loosely with foil if the crust or streusel begins to brown too much. Transfer to a rack and cool at least three hours to set. Refrigerate.
More Recipes for Fruit Pies
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