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
SENSATIONAL TRIPLE BERRY PIE
Really, I just made this up a few days ago, and it resulted in one of the most amazing pies I've ever eaten. I usually am very critical and not completely happy with recipes I come up with on my own, but this one is truly a sensation!
Provided by JungleLove
Categories Pie
Time 2h
Yield 1 double crust pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
- You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
- Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.
VERY BERRY PIE
This makes a very delicious and very pretty pair of pies. This dessert is especially good when the weather heats up. Very cooling. Recipe was given to me by my sister in law.
Provided by MizzNezz
Categories Pie
Time 22m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, cornstarch, and water in saucepan until smooth.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat; stir in gelatin until dissolved.
- Chill for 20 minutes.
- Stir in berries.
- Pour into the crusts.
- Chill until set.
- Serve with whipped cream.
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.
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
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