NEPENTHE'S TRIPLE-BERRY PIE
Provided by Romney Steele
Categories Berry Fruit Dessert Bake Vegetarian Kid-Friendly Blackberry Raspberry Strawberry Summer Family Reunion Party Advance Prep Required Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) pie, serving 8 to 10
Number Of Ingredients 15
Steps:
- 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.
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
THREE-BERRY PIE WITH VANILLA CREAM
Steps:
- Put a large baking sheet in middle of oven and preheat oven to 450°F.
- Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
- Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
- Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
- Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
- Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).
TRIPLE BERRY PIE
A wonderful fruity pie with a banana surprise that really knocks my guests out!!
Provided by bakerdunn
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 87.5 g, Fat 15.7 g, Fiber 5.5 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 235.4 mg, Sugar 49.5 g
TRIPLE BERRY PIE
Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
- Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
- In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
- Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
- Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 0 g
THREE BERRY PIE FROM NEPENTHE
Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.
Provided by Sharon123
Categories Pie
Time 55m
Yield 1 10" pie
Number Of Ingredients 18
Steps:
- Filling:.
- Defrost frozen berries in a colander to drain excess juice.
- To make crust:.
- With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
- Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
- To make nut topping:.
- Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
- To prepare pie:.
- Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
- Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!
Nutrition Facts : Calories 6426.1, Fat 334.9, SaturatedFat 175.4, Cholesterol 708.5, Sodium 300.7, Carbohydrate 849.6, Fiber 94.6, Sugar 544, Protein 60.7
SENSATIONAL TRIPLE BERRY PIE
Really, I just made this up a few days ago, and it resulted in one of the most amazing pies I've ever eaten. I usually am very critical and not completely happy with recipes I come up with on my own, but this one is truly a sensation!
Provided by JungleLove
Categories Pie
Time 2h
Yield 1 double crust pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
- You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
- Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.
EASY BERRY PIE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet.
- Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around.
- Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown.
TRIPLE FRUIT PIE
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Nutrition Facts : Calories 410 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
TRIPLE-BERRY POT PIES
A mouth-watering delicacy made with three types of berries, hints of citrus and spices bubbles underneath golden pastry rounds toppings in this 45 minute pot pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower position. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside.
- On lightly floured surface, carefully unfold 1 sheet of puff pastry. Use fork to prick dough about every 2 inches. Use sharp knife or pizza cutter to cut out 4 circles, about 4 1/2 inches each. Place circles on cookie sheet. Repeat with remaining sheet of puff pastry.
- In small bowl, beat egg and milk together. Lightly brush pastry rounds with egg mixture and sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden and puffed. Remove from cookie sheet and place on wire rack.
- In 3-quart saucepan, mix blackberries, 1 cup of the raspberries, 1 cup of the blueberries and 3/4 cup water. Cover and heat to boiling over medium heat. When berries are boiling, remove lid and heat 3 minutes, stirring constantly, until a few berries burst.
- In small bowl, mix cornstarch and cold water. Stir cornstarch mixture, 3/4 cup granulated sugar, the brown sugar, lemon peel, lemon juice, salt and nutmeg into saucepan. Heat to boiling, stirring constantly. Cook 2 minutes or until mixture thickens. Remove from heat and stir in remaining berries.
- Divide berry mixture evenly among eight 8- or 9-ounce ramekins or eight 10-ounce custard cups. Top each with warm puff pastry round and serve immediately. (To serve later, spoon berry mixture into ramekins or custard cups. Cover and refrigerate up to 3 days. Before serving, bake pastry rounds as directed above. Reduce oven temperature to 350°F. Uncover ramekins and place on cookie sheet. Bake 15 minutes or until hot. Top each with warm puff pastry round.)
Nutrition Facts : Calories 520, Carbohydrate 76 g, Cholesterol 90 mg, Fat 4, Fiber 8 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 43 g, TransFat 2 g
TRIPLE BERRY PIE
Grab some fresh berries and make a tasty Triple Berry Pie! With strawberries, blueberries and raspberries, this berry pie is very berry delicious.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h10m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
- Preheat oven to 400°F. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
THREE-BERRY PIE WITH CRUMB TOPPING
I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.
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