This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.
The recipe for the filling will yield one 10" pie
- 3 ½ cups Frozen Raspberries
- 3 ½ cups Frozen Blackberries (boysenberries)
- 3 ½ cups Strawberries
- 3 TBSP Corn starch
- 2 oz. Grand Marnier
- ½ cup Brown sugar
- 1 ½ tsp. Cinnamon
Defrost frozen berries in a colander to drain excess juice. Mix all ingredients together and let sit for five minutes.
Crust Preparation - (for one 10" crust)
- 3/4 cup + 1TBSP AP flour
- 1/2 tsp. Sugar
- 1 pinch Salt
- 7 TBSP Cold Unsalted Butter (or 3 1/2 oz)
- 1-3 tsp Heavy Cream
With first four ingredients in food processor, pulse until garbanzo sized chunks are formed. Bring dough together with cream. Chill up to ½ hour, roll out and fit into pie pan, flute edges.
Nut Crumb Topping for one pie
- ¾ cup Walnuts
- ¾ cup AP flour
- ¾ cup Rolled Oats
- ¾ cup Brown Sugar
- 1/2 cup Cold Unsalted Butter
Pulse all ingredients in food processor until garbanzo sized chunks are formed.