I was in charge of bringing dessert for a dinner with friends a few days ago, and I must say I love berries! But, since autumn is not the best season for berries, I decided to give a try to the frozen ones and they worked perfectly! This pie is based on the Mixed-Berry Pie with Ginger, Orange and Almond Streusel from Bon Appetit website, but I decided to cut the butter and sugar a little and add some cinnamon to the pie crust, and it ended perfectly! I would say: give this a sweet try!
Yields: 8-10 servings
Preparation time: 25 min.
Cooking time: 70 min.
• 1 1/2 cups all purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• ½ teaspoon cinnamon
• 1/2 cup (1 stick) chilled unsalted butter, cut into1/4-inch cubes
• 2 tablespoons (or more) ice water
• 3/4 cup all purpose flour
• 1/3 cup sugar
• 2 tablespoons finely chopped crystallized ginger
• 1/4 teaspoon salt
• ½ teaspoon of cinnamon
• 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/4-inch cubes
• 1 tablespoon almond milk (or whole milk if you don’t have almond milk)
• 1 cup sliced almonds
• 3 cups fresh blueberries (17 ounces) and 2cups fresh raspberries (9 to 10 ounces) and 1 cup fresh blackberries (5 to 6 ounces) or 6 cups of a pre-mixed frozen berry mix, thawed
• 1/3 cup plus 2 tablespoons sugar
• 1 tablespoon fresh orange juice
• 3 tablespoons cornstarch
• Whisk flour, sugar, cinnamon and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 2 tablespoons ice water and stir with fork until mixture is evenly moistened, adding more ice water by the teaspoonful if mixture is dry. The dough should stay together but not stick to your fingers.
• Gather dough into ball; flatten into disk. Wrap dough in plastic and chill at least 1 hour.
• Blend flour, sugar, crystallized ginger, cinnamon and salt in processor. Add butter; using on/off turns, blend until coarse crumbs form. Blend in milk (mixture will resemble moist coarse crumbs). Transfer mixture to medium bowl. Stir in almonds.
• Position rack in center of oven and preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch any possible spills from pie.
• Roll out dough on lightly floured surface to 12-inchround. Transfer to 9-inch-diameter glass pie dish. Turn pie crust edge under,forming high-standing rim extending 1/4 inch above sides of pie dish; crimp edge decoratively. Freeze crust while making filling.
• If you are using the frozen berry mix, strain juices before using them.
• Gently toss blueberries, raspberries, blackberries,1/2 cup sugar, and orange juice in large bowl. Let stand 10 minutes. Mix cornstarch and remaining 2 tablespoons sugar in small bowl. Add to berry mixture and toss gently to coat. Transfer berry mixture to crust, mounding slightly in center. Bake 30 minutes.
• Remove pie from oven and reduce oven temperature to375°F.
• Sprinkle streusel topping evenly over berry pie filling. Return pie to oven and bake until crust is golden brown and berry juices are bubbling thickly, about 40 minutes.
• Transfer pie to rack and cool completely. You can serve with vanilla ice cream or some cream. Enjoy!