June 28, 2011

Juneberry Pie

Okay, so this is going to be my new favorite pie! I've seen several recipes for this and have finally made one. This seems to be a North Dakota specialty, which is probably a good place to get juneberries! You can use strawberries in place of them. I must confess, the crust in the photo is actually store bought (gasp). I think it's the second one I've bought in my entire life! I had it from a camping trip and I'm too cheap to throw it out. Not trying to be a pastry snob here but there's just something good about having only 4 ingredients in your crust recipe. When I make this again, I think I'll try half wheat, half white in my oil pastry. It gives it a nutty texture which would go great with this triple berry delight!

1 single-crust pie pastry
1/2 cup sugar
1/4 cup flour
2 cups fresh juneberries or fresh or frozen blueberries
2 cups halved fresh strawberries or fresh or frozen
1 cup fresh or frozen red raspberries or
2 teaspoons finely shredded lemon peel
1/2 cup flour
1/3 cup sugar
3 tablespoons butter
1/3 cup sliced almonds, coarsely chopped
hazelnuts or flaked coconut

Line a 9 inch pie pan with pastry. Fold under extra so it's even with the edge of pan. Crimp; do not prick pastry. For filling: In a large bowl, combine 1/2 cup sugar and 1/4 cup flour. Add berries and peel; toss to coat. (For frozen berries, let mixture stand 45 minutes or until berries are partially thawed). Transfer to the prepared pastry. For crumb topping: In bowl, combine 1/2 cup flour and 1/3 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. To prevent over browning, cover edge with foil. Bake in a 375 oven for 25 minutes (or 50 minutes for frozen berries). Remove foil (I kept the foil on entire time). Bake 30-35 minutes more until filling is bubbly. Cool on a wire rack.

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