Crumb Topped Lingonberry Pie Food

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CRUMBLE BERRY PIE



Crumble Berry Pie image

Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco.

Provided by Marla Swoffer

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 13

1 (9 inch) deep dish pie shells
4 cups berries (thawed if frozen)
1/2 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1 dash salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/4 cup butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 2604.8, Fat 96.1, SaturatedFat 44.5, Cholesterol 122, Sodium 1317.9, Carbohydrate 411.1, Fiber 15.9, Sugar 214.2, Protein 30.4

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Provided by Emeril Lagasse

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

CRUMB TOPPING FOR PIES



Crumb Topping for Pies image

A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.

Provided by JAKESDELIGHTS

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 2

Number Of Ingredients 3

1 cup brown sugar
1 cup all-purpose flour
¼ cup butter, diced

Steps:

  • In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g

BERRY CRUMBLE PIE



Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
  • Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
  • Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
  • Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

LINGONBERRY CRUMB PIE



Lingonberry Crumb Pie image

An absolutely delicious tart-n-sweet treat! If you can't find lingonberries, use cranberries - you may want to decrease the amount of sugar in the recipe somewhat, as lingonberries are seriously tart and the amount of sugar reflects that. ;-) Serve this pie with caramel sauce for an added touch of decadence. Recipe adapted from vsfinland.fi.

Provided by stormylee

Categories     Pie

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

125 g butter, softened
150 ml sugar
350 ml all-purpose flour
1 teaspoon baking powder
1 egg
400 ml lingonberries (thawed and drained)
100 ml sugar
1 tablespoon cornstarch
150 ml oatmeal
100 ml sugar
2 teaspoons vanilla sugar
50 g butter, cubed

Steps:

  • Preheat oven to 175°C Grease a 28 cm pie dish.
  • To make crust: Mix softened butter and sugar. Add flour, baking powder and egg and quickly mix to form a dough.
  • Press the dough on the bottom and sides of the pie dish.
  • Combine filling ingredients and mix well. Spread the filling over crust.
  • To make topping: Combine oatmeal, sugar and vanilla sugar; sprinkle the mixture on top of the filling and top with butter cubes.
  • Bake in the preheated oven for 25-35 minutes. Allow to cool completely.

Nutrition Facts : Calories 276.6, Fat 18.9, SaturatedFat 11.5, Cholesterol 70, Sodium 210.4, Carbohydrate 23, Fiber 1.3, Sugar 0.7, Protein 4.1

CRUMB-TOPPED APPLE & PUMPKIN PIE



Crumb-Topped Apple & Pumpkin Pie image

I found this recipe in the Taste of Home/Healthy Cooking Holiday Issue 2008. This is diffrent from any pie we have tried and we enjoyed it very much. I hope you like it too!!

Provided by Colorado Lauralee

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 17

1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups canned pumpkin
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup all-purpose flour
3 tablespoons sugar
4 1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • On a lightly floured surface, unroll pastry.
  • Transfer pastry to a 9" deep dish pie plate. Flute pastry edges.
  • In a large bowl, combine the apples, sugar flour, lemon juice, and cinnamon. Spoon into crust.
  • In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture, Bake at 375* for 30 minutes.
  • For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  • Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  • Cool on a wire rack. Refrigerate leftovers.
  • NOTE: I used Splenda for the sugar and 2 eggs rather than the egg substitute.
  • ENJOY!

Nutrition Facts : Calories 342.9, Fat 12.2, SaturatedFat 3.6, Cholesterol 7.1, Sodium 380.6, Carbohydrate 52.6, Fiber 3.5, Sugar 32.1, Protein 7.6

RASPBERRY CRUMB PIE



Raspberry Crumb Pie image

Make and share this Raspberry Crumb Pie recipe from Food.com.

Provided by Karabea

Categories     Pie

Time 1h15m

Yield 1 pie

Number Of Ingredients 10

1 unbaked pastry shell (8 or 9 inch)
1/2-3/4 cup granulated sugar
3 tablespoons cornstarch
4 1/2 cups fresh raspberries
1 tablespoon lemon juice
1 tablespoon butter or 1 tablespoon margarine, cut into bits
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 dash cinnamon
3 tablespoons butter or 3 tablespoons margarine, softened

Steps:

  • Preheat oven to 400 degrees.
  • For the filling: In a bowl, combine sugar and cornstarch.
  • Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
  • For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
  • Dot pie with butter and top with crumb mixture.
  • Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

Nutrition Facts : Calories 2591.2, Fat 110, SaturatedFat 44.3, Cholesterol 122.1, Sodium 1300, Carbohydrate 390.5, Fiber 44.6, Sugar 195.7, Protein 24.8

CRUMB TOPPED APPLE PIE



Crumb Topped Apple Pie image

Make and share this Crumb Topped Apple Pie recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1 1/4 teaspoons ground cinnamon
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Steps:

  • In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inches beyond edge of plate; flute edges.
  • For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples.
  • For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 465.2, Fat 19.1, SaturatedFat 6.9, Cholesterol 15.2, Sodium 198.6, Carbohydrate 72.8, Fiber 4.4, Sugar 43.7, Protein 3.7

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