It's Berry Season!

Spring is here and berry season is upon us. Two weeks ago my mom and I canned a ton of strawberry jam. And when the blackberries are ready, we will be canning blackberry jam. But maybe not quite as much as the strawberry.

While I lived in Texas, a friend would bring me a flat of fresh blackberries. I love to eat them on angel food cake and in berry pies. I found a fantastic berry pie recipe that I'd thought I'd share with you.

Fresh Berry Crumb Pie

Crumb Crust/Topping
1 cup almonds
2 cups flour
1/2 cup sugar
3/4 cup chilled butter, cut into small pieces

Filling
1/2 cup granulated sugar
1 1/2 tbsp constarch
2 pints fresh berries (such as raspberries, blackberries and/or strawberries)

Preheat oven to 350. Spread almonds on a baking pan and place in oven. Roast almonds about 10 minutes or until roasted. Remove nuts from the oven and put into a food processor. Increase the oven temperature to 450. Chop the nuts in processor for about 10 seconds. In a large mixing bowl, mix chopped nuts, flour and sugar.

Cut butter into the mixture with a pastry blender until coarse crumbs form. Press half the crumb crust into the bottom and sides of a deep dish pie plate.

In a medium mixing bowl, mix together sugar, berries & cornstarch. Mix gently until cornstarch and sugar are mixed in.

 Pour berry mixture into the pie plate.

 Pour the rest of the crumb crust evenly over the top.

 Bake until the top is golden brown and filling is bubbly about 30 minutes.

Cool for about 10 minutes before serving. Best served warm.

I like to eat the leftovers for breakfast.

For a 

printable version

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