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.
The recipe for the filling will yield one 10" pie
The Filling
3 ½ cups Frozen Raspberries
3 ½ cups Frozen Blackberries (boysenberries)
3 ½ cups Strawberries
3 TBSP Corn starch
2 oz. Grand Marnier
½ cup Brown sugar
1 ½ tsp. Cinnamon
Defrost frozen berries in a colander to drain excess juice. Mix ingredients
together, let sit five minutes, fill in prepared crust, top with nut
crumb topping, covering all berries. Bake in a preheated 350 degree oven until
golden brown and bubbles rage!
Crust Preparation - (for one 10" crust)
3/4 cup + 1TBSP AP flour
1/2 tsp. Sugar
1 pinch Salt
7 TBSP Cold Unsalted Butter (or 3 1/2 oz)
1-3 tsp Heavy Cream
With first four ingredients in food processor, pulse until garbanzo sized chunks are formed. Bring dough together with cream.
Chill up to ½ hour, roll out and fit into pie pan, flute edges.
Nut Crumb Topping for one pie
¾ cup Walnuts
¾ cup AP flour
¾ cup Rolled Oats
¾ cup Brown Sugar
1/2 cup Cold Unsalted Butter
Pulse all ingredients in food processor until garbanzo sized chunks are formed.