Nepenthe's Triple-Berry Pie
A delightful pie featuring a medley of fresh strawberries, blackberries, and raspberries, topped with a crunchy oat and walnut streusel. The fruit filling is enhanced with Grand Marnier and warm cinnamon, creating a perfect balance of sweet and tart flavors.
Ingredients
- •1 recipe Nepenthe Pie Dough
- •3 cups fresh strawberries
- •3 cups fresh blackberries
- •3 cups fresh raspberries
- •2 tablespoons Grand Marnier
- •½ cup firmly packed brown sugar
- •¼ cup cornstarch
- •1½ teaspoons cinnamon
- •⅔ cup flour
- •⅔ cup whole oats
- •⅔ cup firmly packed brown sugar
- •⅔ cup walnuts
- •½ cup cold butter
Cooking Instructions
- 1.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
15 min
- 2.
Preheat the oven to 350°F.
5 min
- 3.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
15 min
- 4.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
10 min
- 5.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
60 min
