Desserts reign supreme in the Thorpe household! The girls like to enjoy s’mores, iced cupcakes, or popsicles right after their dinner. However, JT and I prefer to savor our more sophisticated desserts while sitting comfortably on the couch long after Sweet Pea and Sugar Plum have gone to bed.
Since JT and I take dessert very seriously, I like to make a large cake or pie at the beginning of the week so we can enjoy a tasty slice all week long. One of JT’s favorite new desserts is a terrific crumb topped berry pie that is simple to make. JT prefers to eat his slice of pie all by itself, but I think the pie tastes even better when accompanied by a large scoop of vanilla ice cream or a hearty dollop of whipped cream.
I buy most of this pie’s ingredients at Aldi because that where frozen fruit, canned cherries, and graham cracker crusty are the least expensive but still tasty. Before baking, I recommend placing the pie on top of a foiled lined baking sheet as the pie’s juices sometimes bubble over. Also, if you have extra crumb topping, don’t toss it. Simply place it a resealable freezer bag and keep it in the freezer for up to six weeks.
Mixed Berry Pie
1 cup brown sugar
½ cup cold butter (1 stick)
¾ cup flour
¾ cup oatmeal
½ teaspoon cinnamon
¼ teaspoon salt
Prepare the crumb topping by combining all the ingredients together by hand, with a fork or pastry cutter until crumbly. Preheat oven to 400 degrees.
1 (16 ounce) bag of frozen strawberries, raspberries, and blueberries (unthawed)
1 (20 ounce can) cherry pie fillling
1 graham cracker pie crust
Pour the cherry pie filling into a large mixing bowl. Add the frozen berries and gently fold them into the pie filling.
Spoon the mixture into the graham cracker crust and sprinkle the top of pie with the crumb topping. Bake at 400 degrees for 40 minutes.
Photo: Courtesy of Gúnna'(Flickr)
© 2009, Andrea Thorpe. All rights reserved.