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“No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow.” – Lin Yutang

Travelling to me is fun, tiring, packing, unpacking, cleaning home after travelling is over, making sure home is clean before travelling starts, loosing those extra pounds which accumulate over the course of travelling, lots and lots of pictures, new recipes, new friends and lastly excitement of going back home and wearing those old soft mushy clothes.

As I last leaked that November is going to be filled with lots and lots of travelling, I feel happy to announce that it has started already and I am enjoying every bit of it, soaking in every moment as if it’s the last.

While enjoying leisure time with loved ones, I thought of greeting them with a juicy rich mixed berry pie. I have been wanting to try this recipe for long but weather in merrillville doesn’t really shout summer desserts. It is kind of chilly there. Here with sun shining and the weather being nice and warm made me remember this recipe.

It is a usual mixed berry pie but what made me pick this recipe over others is the topping. The topping boasts of a mixture of almonds, flour, sugar and butter. It has a nice crunchy base with juicy filling. Goes perfectly well after a dinner of home-made pizza.

Hope you enjoy making and sharing it with your loved ones.

Mixed berry pie (Adapted from epicurious Berry Streusel pie)

For Crust refer here

For Topping

  • 6 tablespoons (packed) golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 7 tablespoons all purpose flour

For Filling

  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Preparation

For crust:
Blend flour, sugar, and salt in processor or by hand. Add butter and using on/off turns in processor or by hand, mix in until mixture resembles coarse meal. Add 1 tbsp ice water at a time and keep mixing until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping:
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)

For filling:
Mix sugar and lemon juice in large bowl. Add berries and toss gently to combine. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.

Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

P.S I  found that crust started browning very quickly so after around 15 minutes I covered it with an aluminium foil sheet but towards the end as you might note the edges got little bit more browned than required. So I suggest after around 5 minute of baking, cover the edges to prevent uneven browning.

Happy baking.