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

blueberries

1 cup fresh or frozen red raspberries or

blackberries

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.