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Saturday, March 16, 2013

Berry-cherry Pie

Isn't it funny how sometimes, less is more?  After the hunnie left for work this morning I was unable to fall back to sleep, and yet with less sleep I still had a hugely productive morning.  I walked the doggies, got the car detailed, and of course did the usual weekend tasks of laundry, vacuuming, and sweeping.  I even did some work in the garden.  Now, I've got the whole afternoon open, to...work from home :-(  Did I mention that less work on the weekends is more fun?

One area where "less is more" is null and void...pie.  Yes, how could less pie be more?  And what about the pie filling...why do just one fruit filling, when you could do a mixed berry, cherry filling?  Whoever said more fruit is worse?  I'm pretty sure nobody.  My hunnie is a big fruit pie fan, and yet I have admittedly never made a mixed berry pie before.  So in the midst of getting so much done today, I decided to play around with one of Betty C's berry pie recipes.  One bite of this pie brings a burst of sweet flavors, leaving you wanting...well, more!  Happy Saturday!

Berry-cherry Pie
1/2 cup sugar
2 tablespoon cornstarch
16 oz frozen mixed fruit*
1 pie crust
1 recipe crumb topping (see below)

In bowl, gently toss frozen fruit with sugar and cornstarch.  Let the coated fruit thaw for 30 minutes. 
Preheat oven to 375 degrees Fahrenheit. Roll out single pie crust and place in greased 9 inch pie pan.   After fruit has thawed slightly, pour onto pie crust.  Pour crumb topping over center of pie and use hands to evenly spread the topping over the pie.  Cover with foil and bake for 45 minutes.  Remove foil and bake another 25-30 minutes until fruit is bubbling and crust is golden.
*I picked up the strawberry, blackberry, blueberry, cherry mix available at our Super Walmart and added in some frozen raspberries.

Crumb Topping
1/3 cup rolled oats
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
pinch ground ginger
6 tablespoon butter

In medium-sized bowl, stir together oats, flour, brown sugar, salt, cinnamon and ground ginger.  Using a fork, cut in butter until mixture is crumbly.

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