Recipe of the Week: Fresh Berry Crumb Pie

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Ingredients

Crumb Crust/Topping

1 cup hazel or almonds (about 4 ounces)

2 cups flour

1/2 cup sugar

3/4 cup (1-1/2 sticks) chilled butter, cut into small pieces

Filling

1/2 cup sugar

1-1/2 tablespoon cornstarch

2 pints fresh berries (such as blueberries,  raspberries, and/or strawberries)

Directions

Preheat oven to 350 degrees.  To prepare crumb crust/topping, spread nuts in a medium baking pan.  Roast the nuts, stirring occasionally, until toasted, about 10 minutes.

Remove nuts from oven and turn out onto a cloth towel.  Rub off and discard the papery skins.  Increase the oven temperature to 450 degrees.  Put the nuts in a plastic bag, and use a rolling pin   to crush the nuts to very fine.

In a large bowl, mix together the nuts, flour, and sugar.  Cut the butter into the flour mixture until coarse crumbs form.

Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9 inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar, and cornstarch.  Gently fold in the berries.  Spoon the berry mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

Bake until topping is golden and filling is bubbly, about 30 minutes.  Remove from oven and  place of wire rack to cool.

Marty Williams, our resident chef, Thousand Oaks

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