Berry Berry Pie With Oatmeal Streusel Recipes

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
• Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
• Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
• Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

Steps:

• Combine berries, 1/2 cup sugar, cornstarch and lemon juice in heavy medium saucepan over medium-high heat. Stir until mixture boils and thickens, about 6 minutes. Remove from heat. Cool completely. Position rack in bottom third of oven and preheat to 350 degrees. Roll out dough on lightly floured surface to 13 inch round. Transfer to 9-inch glass pie dish. Trim crust overhang to 1/2 inch. Fold edge under. Crimp edge decoratively. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove roil and beans. Bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack and cool. Maintain over temperature. Fill crust with berry mixture. Combine flour, brown sugar, oats and lemon peel in large bowl. Using fingertips, mix in butter until moist clumps form. Sprinkle streusel topping over berry filling, covering completely. Bake pie until topping is golden, about 35 minutes. Transfer to rack and cool. Notes: Can be made 1 day ahead. Cover with foil and store at room temperature.)

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• For topping:
• Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
• For filling:
• Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
• Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
• To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
• Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
• Bake in preheated oven for 10 minutes.
• While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
• Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Steps:

• To make crust: Stir together 1 cup flour, 1 tablespoon sugar, and salt in a medium bowl.
• Melt 1 tablespoon butter in a small saucepan over low heat.
• Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
• Cover loosely with with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drippings.
• Bake for 55 to 65 minutes, or until the berries are juicy and bubbling.
• Frozen berries will take 10 minutes longer to cook.
• Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden.
• Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.

Steps:

• Preheat oven to 350°F.
• CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
• FILLING: Mix together the pie filling and lemon zest. Set aside.
• TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
• Spread the blueberry mixture over the baked crust.
• Sprinkle the Streusel mixture over the blueberry mixture.
• Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.