Summer brings an abundance of berries that scream out to be turned into pie. But unless you’re looking to quash your lazy days mojo, you need a pie recipe that gets you out of the kitchen. Fast.
Hence this all-purpose berry pie that comes together in about 10 minutes. Then it can bake and cool while you chill by the pool.
This recipe (which calls for a refrigerated or frozen crust) works with any berry variety, including blends. Also try adding chopped apples, pears, apricots and peaches.
The crumb topping is so much easier (and tastier) than a traditional crust topping. It bakes up slightly crunchy and sweet, the perfect contrast to soft, tart berries.
Anyberry Summer Pie
175 ml (3/4 cup) sugar
30 ml (2 tbsp) cornstarch
1.125 l (5 cups) berries, fresh or frozen
1 prepared pie shell (thawed slightly if frozen)
125 ml (1/2 cup) rolled oats
175 ml (3/4 cup) all-purpose flour
250 ml (1 cup) sugar
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) ground ginger
2 ml (1/2 tsp) allspice
125 ml (1/2 cup) butter, cut into small pieces
Heat oven to 190 C (375 F).
Filling: In a large bowl, mix sugar, cornstarch and salt. Add berries and toss gently until well mixed. Pile filling into prepared crust. Set aside.
Crumb Topping: In a medium bowl, combine oats, flour, sugar, cinnamon, ginger, allspice and butter.
Using your fingers, a pastry blender or a fork, mash and rub butter into dry ingredients until it resembles coarse crumbs.
Top berries with crumb mixture, patting it on, as necessary, to make it stay put. Place pie on a rimmed baking sheet (to catch drips) and bake for 45 to 50 minutes or until the crumb topping is golden brown and the berries are bubbling.
For clean slices, let pie cool before slicing. Or serve warm with vanilla ice cream or whipped cream.
Makes 8 servings.