THREE BERRY PIE FROM NEPENTHE
Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: 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.
Provided by Sharon123
Categories Pie
Time 55m
Yield 1 10" pie
Number Of Ingredients 18
Steps:
- Filling:.
- Defrost frozen berries in a colander to drain excess juice.
- To make crust:.
- With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
- Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
- To make nut topping:.
- Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
- To prepare pie:.
- Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
- Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!
Nutrition Facts : Calories 6426.1, Fat 334.9, SaturatedFat 175.4, Cholesterol 708.5, Sodium 300.7, Carbohydrate 849.6, Fiber 94.6, Sugar 544, Protein 60.7
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
NEPENTHE'S TRIPLE-BERRY PIE
Provided by Romney Steele
Categories Berry Fruit Dessert Bake Vegetarian Kid-Friendly Blackberry Raspberry Strawberry Summer Family Reunion Party Advance Prep Required Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) pie, serving 8 to 10
Number Of Ingredients 15
Steps:
- On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
- Preheat the oven to 350°F.
- For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
- For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
- Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
TRIPLE BERRY MINI PIES
I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
CHERRY BERRY PIE
Make and share this Cherry Berry Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 1h4m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 26
Steps:
- For Crust: Combine flour, salt and baking powder in a bowl.
- Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.
- Combine water and vinegar.
- Sprinkle over flour mixture, 1 tbsp. at a time.
- Toss lightly with a fork until dough forms a ball.
- Divide dough in half.
- Press between hands to form two 5 to 6" pancakes.
- Flour rolling surface and pin lightly.
- Roll dough for bottom crust into a circle.
- Trim 1" larger than upside down 9" pie plate.
- Loosen dough carefully.
- Fold in quarters.
- Unfold.
- Press into pie plate.
- Trim edge even with pie plate.
- For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.
- Combine cherries, 1/3 cup granulated sugar, 1 tbsp. tapioca, 1 1/2 tsp.cornstarch, almond extract and vanilla extract in a large bowl.
- Combine 1/2 cup cherry juice, 1 tbsp. granulated sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.
- Place on medium heat.
- Cook stirring constantly, 3 or 4 minutes.
- Cool slightly.
- Pour over cherries.
- Mix gently until cherries are coated.
- Set aside.
- For Cream Cheese Layer: Combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl.
- Beat at medium speed of electric mixer until well blended.
- Spread on bottom of unbaked pie shell.
- For Raspberry Layer: Combine raspberries, granulated sugar and cornstarch.
- Mix carefully.
- Spoon over cream cheese layer.
- If desired place raspberry mixture in a saucepan.
- Cook, briefly, until thickened.
- Cool until slightly warm before spooning over cream cheese layer.
- Heat oven to 400 degrees.
- Spoon cherry mixture over raspberries.
- Moisten pastry edge with water.
- Roll top crust same as the bottom.
- Cut into 10 - 1/2" strips.
- Place 5 strips evenly across filling.
- Fold every other strip back.
- Lay first strip across in opposite direction.
- Continue in this pattern, folding back every other strip each time you add cross strip.
- Trim ends of lattice strips even with crust.
- Press together.
- Fold edge under.
- Flute.
- For Topping: Brush pastry with egg white.
- Sprinkle lightly with granulated sugar.
- Bake at 400 degrees for 15 minutes.
- Reduce temperature to 350 degrees.
- Bake 40 minutes.
- Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.
- Cool until barely warm or to room temperature before serving.
- Note: If using fresh cherries,use 3 to 4 cups in pie.
- Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice.
Nutrition Facts : Calories 717.9, Fat 40.4, SaturatedFat 13.4, Cholesterol 41.6, Sodium 582.4, Carbohydrate 82.5, Fiber 4.7, Sugar 42, Protein 9.4
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