No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

JUMBLE BERRY PIE with TOASTY CORNMEAL CRUMBLE

3/4/2016

0 Comments

 
Picture
​makes one 9” pie
 
Single crust all-butter pie shell with orange zest

2 cups all-purpose flour
½ cup white-whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon orange zest
2 sticks (8 oz.) cold, unsalted butter cut into small pieces
½ cup ice cold water
 
In a large bowl, combine the flours, sugar, salt and zest. Using a bench scraper or your fingers, cut in the butter until crumbly. Add the ice cold water a few tablespoons at a time, tossing the mixture to combine, just until the dough becomes shaggy and sticks together when pinched. Gather the dough together and flatten it into a disc. Wrap in plastic wrap and refrigerate for an hour before rolling out. When the pastry has chilled, roll out the disc on a lightly floured sheet of parchment paper into a circle about ⅛” thick and 12” in diameter. Fit the pastry into a 9” pie plate; trim the excess so you have about a 1” overhang, then fold and crimp the edges. Refrigerate while you prepare the crumble.
 
Cornmeal Crumble to top one 9” pie
 
¼ cup sugar
¼ cup brown sugar
1 teaspoon orange zest
1 teaspoon ground cardamom
½ teaspoon ground ginger
1¼ cups all-purpose flour
¾ cup fine yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 stick (4 oz.) cold unsalted butter, cut into small pieces
1 large egg, beaten with a fork
 
In a large bowl, whisk together the sugars, zest, cardamom, ginger, flour, cornmeal, baking powder and salt. Cut in the butter using a bench scraper. Drizzle in the beaten egg, using your fingers to combine the mixture into a crumble. Cover with plastic wrap and refrigerate while you prepare the berry filling.
 
Pre-heat your oven to 375 degrees F.
 
Jumble Berry filling
 
¾ - 1 cup sugar (taste the fruit; I tend to use ¾ cup, you may prefer 1 cup)
pinch of salt
½ teaspoon lemon zest
½ teaspoon orange zest
¼ cup quick-cooking tapioca, finely ground in a food processor
½ teaspoon cinnamon
¼ teaspoon cardamom
2½ cups fresh or frozen blueberries (frozen Wild Blueberries from Trader Joe’s work well)
2 cups fresh or frozen strawberries, halved
1 cup fresh raspberries, lightly rinsed, dried on paper towels
1 cup fresh blackberries, lightly rinsed, dried on paper towels
 
In a medium bowl, whisk together the sugar, salt, zests, tapioca, cinnamon and cardamom. Set aside. Place the berries in a large bowl, sprinkle with the sugar mixture and use a rubber spatula to gently combine. Remove the chilled pie shell and the cornmeal crumble from the refrigerator. Place the pie shell on a parchment paper-lined baking sheet. Spoon the berry filling into the crust. Sprinkle the cornmeal crumble over the top of the filling. Cover the edges of the pie with strips of aluminum foil to prevent overbrowning. Place the pie on the bottom shelf of the pre-heated oven and bake for 45 minutes, rotating the pie halfway through baking. Cover the top of the pie with aluminum foil or parchment paper to prevent the crumble from overbrowning and  move the pie to the middle rack of the oven. Continue baking for an additional 20-25 minutes until the juices bubble up around the edges and through the middle of the pie. Place on a cooling rack and cool for several hours so the pie can set up before slicing. Refrigerate leftovers.

Picture
0 Comments



Leave a Reply.

    Archives

    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index