Our beautiful friend's and sweetest married couple we know, Marilyn and Neal, threw a bbq bash this past Saturday that was right up my alley of what a good time truly is. With tons of extremely delectable and homemade food, fire pits, Prosecco, great company, and tons of laughs and stories, the night was perfection at it's finest. I'm not sure I could thank them enough.
Being that it was a bbq, I couldn't help want to bring a little treat to share with everyone. It being almost summer, I thought a pie would do quite nicely. Well, I have never made a pie before, so I am not sure how I thought this idea was a smart one. One tip I have been told and I religiously go by is when preparing a baked treat for someone else's party/bbq/event, never try something you haven't any experience in. Never. Unless you can do it. I on the other hand usually, and quite often can't.
This pie… Oh, this pie. I'll be honest, I'm not even sure you could call it a pie. It was more a pie/tart/crumble. Parmble? Anyway, mixing 3 different recipes, this treat with a thin pie crust, berry and agave mixture center, and a brown sugar and cinnamon streusel topping, turned out just the way I wanted it to. Delicious.
Attempt if you dare. (i'm kidding) But seriously, only attempt if you have time and confidence. I lacked the latter, as I developed a nervous stomach as soon as I laid out my ingredients in front of me, and couldn't stop checking on it while whispering "oh pie, please turn out. please don't burn or crumble or disappear on me. Thank you." In all honesty, this recipe is not hard and it's really fun, I just tend to over exaggerate too much sometimes. :) I felt like a true baker making this treat. It really is wonderful, and you will be so happy you made it when all is through in the kitchen.
Ps. My nervous stomach caused me to completely forget to snap any photos. :( You will have to trust it came out quite lovely.
Berry Berry pie/tart/crumble with Streusel Topping
1 1/2 cups almond flour
3 tablespoons organic sugar
1/4 teaspoon salt
1 stick of chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3-4 tablespoons chilled cream
Blend flour, sugar, and salt in processor for 5 second. Pulsing, cut in the butter until coarse meal forms. Add the egg yolk and cream. Blend until moist clumps form, adding excess cream, if needed. Gather into a ball, and roll out to form fit a 10inch pie/tart pan. Pierce crust with fork all over. Chill in fridge for 2 hours.
Preheat oven to 375F, bake for 15-20 minutes? Until the crust is a slight golden brown, pressing with back of fork if crust bubbles. While cooking, prepare filling and streusel. Remove from oven when finished, and reduce heat to 350F.
4 -5 cups strawberries and blackberries (cut into pieces)
1 1/4 cup organic sugar
1/2 cup almond flour
1 teaspoon agave
5 minutes before removing pie crust from oven. (Toss all ingredients into a bowl, and mix. Let stand until looks moist, stirring occasionally; allowing the sugar to seep into the fruit. Set aside until pie crust is ready.
Place the filling into pie crusted pan.
2/3 cup almond flour
1 1/3 cup brown sugar
1/2 cup oats
1 teaspoon salt
3 teaspoons cinnamon
1/2 cold butter, cut into small pieces
1/2 cup chopped almonds
Combine all ingredients sans butter into a bowl. Add the butter last with a fork or hands to combine. Mixture should be crumbly.
Sprinkle over the top of the fruit mixture in pie crust, covering the entire top of pie.
Bake this dish for 45-60 minutes. The streusel on top will be a nice golden brown, as well as the pie crust, which should resemble the same color. You really have to keep an eye out.