Triple Berry Pie with Walnut Crumb Topping
Serves: 10 servings
Ingredients:
9
A delightful and decadent dessert featuring a medley of raspberries, blueberries, and blackberries nestled in a buttery walnut crumb crust.
Ingredients
| 1 | cup walnuts |
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| 2 | all-purpose flour |
| ½ | cup granulated sugar |
| ¾ | cup chilled butter, cut into small pieces |
| ¼ | cup granulated sugar |
| 1 ½ | tablespoons corn starch |
| 1 | pint raspberries |
| 1 | pint blueberries |
| 1 | pint blackberries |
Instructions
| 1. | Preheat the oven to 450 degrees Fahrenheit. |
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| 2. | In a food processor, pulse walnuts until coarsely ground. Add all-purpose flour and granulated sugar, pulse until well combined. Add chilled butter and pulse until the mixture forms coarse crumbs. Divide the dough into two portions, with ⅓ in one bowl and ⅔ in another. |
| 3. | Using your fingers, press ⅔ of the crumb mixture into the bottom and sides of a 9-inch springform pan, ensuring it reaches about 1½ inches up the sides. |
| 4. | In a large bowl, combine granulated sugar and corn starch. Gently fold in the raspberries, blueberries, and blackberries until they are evenly coated. Spoon the berry mixture into the prepared springform pan. |
| 5. | Sprinkle the remaining ⅓ of the crumb crust on top of the berries, ensuring they are fully covered. Lightly press down to create a smooth and even topping. |
| 6. | Bake the pie for 30 minutes, or until the filling is bubbly. Remove from the oven and let it cool for at least 10 minutes. |
| 7. | Carefully run a knife around the edges of the springform pan before releasing the pie. Serve warm or chilled. |
Published on Jul 20, 2024 by Luminița