Berry Crumb Pie…….
July 17, 2014
We love this time of year, abundance everywhere we look. Raspberries, white & red currants, strawberries, tayberries, gooseberries and the first handful of cranberries. So here it is our recipe for a berry packed crumb topped pie in a crisp sweet pastry case, full of amazing flavour, sharp & sweet with a touch of cinnamon heat. Enjoy.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 Generous
Roll out the pastry and use to line a buttered 23cm pie ring, blind bake in a pre-heated oven 180c for 8-10 minutes.
To make the crumb topping, mix all the ingredients together in a large bowl then cut and rub together until crumbly.
Toss all the berries in the sugar and place in the pie case. Sprinkle the crumbly topping over the fruit pie evenly and gently pat down.
Bake in a pre-heated oven 180c for 40-45 minutes until golden brown, leave to cool for 10 minutes before removing from the pie ring, serve warm with a scoop of ice cream or you could try an indulgent liqueur infused cold cream.
Enjoy the amazing fruits and abuandant summer berries.