Nepenthe's Triple-Berry Pie
You can never have too many dessert recipes, so give Nepenthe's Triple-Berry Pie a try. Watching your figure? This vegetarian recipe has 487 calories, 7g of protein, and 25g of fat per serving. This recipe serves 8. A mixture of grand marnier, oats, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele. © 2009 by Romney Steele; Photography copyright © 2009 by Sara Remington. Published by Andrews McMeel Publishing, LLC.