THREE BERRY PIE FROM NEPENTHE
Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: 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.
Provided by Sharon123
Categories Pie
Time 55m
Yield 1 10" pie
Number Of Ingredients 18
Steps:
- Filling:.
- Defrost frozen berries in a colander to drain excess juice.
- To make crust:.
- With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
- Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
- To make nut topping:.
- Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
- To prepare pie:.
- Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
- Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!
Nutrition Facts : Calories 6426.1, Fat 334.9, SaturatedFat 175.4, Cholesterol 708.5, Sodium 300.7, Carbohydrate 849.6, Fiber 94.6, Sugar 544, Protein 60.7
NEPENTHE'S TRIPLE-BERRY PIE
Provided by Romney Steele
Categories Berry Fruit Dessert Bake Vegetarian Kid-Friendly Blackberry Raspberry Strawberry Summer Family Reunion Party Advance Prep Required Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) pie, serving 8 to 10
Number Of Ingredients 15
Steps:
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
NEPENTHE PIE DOUGH
Provided by Romney Steele
Yield Makes enough dough for 1 (9-inch) pie shell
Number Of Ingredients 5
Steps:
- Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed.
- (To make by hand, cut the butter into the dry ingredients until it resembles small peas, using a pastry cutter. Sprinkle with the cream and work the dough together using a wooden spoon or rubber spatula.)
- Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
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