Mixed Berry Pie with Ginger, Orange, and Almond Streusel

First time making a berry pie. I was tired of chocolate and rich desserts and found this very refreshing. From Epicurious.


Pie Crust:
Almond Tart Dough

Streusel topping:
1/2 cup all purpose flour
1/2 cup sugar
2 tablespoons finely chopped crystallized ginger
grated orange peel
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
1 tablespoon milk
1 1/2 cup sliced almonds

5 cups fresh berries
1/4 cup sugar
1 tablespoon orange juice
3 tablespoons cornstarch

Pie Crust:
Bake 15 min 350 degrees

Streusel topping:
Blend flour, sugar, crystallized ginger, orange peel, 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Gently toss blueberries, raspberries, blackberries, sugar, and orange juice in large bowl. Let stand 10 minutes. Mix cornstarch and toss gently to coat. Transfer berry mixture to crust, mounding slightly in center. 

Bake 20 minutes. Remove pie from oven and reduce oven temperature to 375°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 25minutes.

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