| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Hazelnuts or almonds |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
|
Stick chilled butter; cut into small pieces |
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
|
Tablespoons cornstarch |
| 2 |
pt |
Fresh berries (such as blueberries; raspberries, and/or strawberries) |
INSTRUCTIONS
CRUMB CRUST/TOPPING
FILLING
1. Preheat the oven to 350 degrees. To prepare crumb crust/topping, spread
nuts in a medium baking pan. Roast the nuts, stirring occasionally, until
toasted, about 10 minutes.
2. Remove nuts from the oven and turn out onto a cloth towel. Rub off and
discard the papery skins. Increase the oven temperature to 450 degrees.
3. In a food processor fitted with the metal blade, process the nuts until
finely ground, about 10 seconds.
4. In a large bowl, mix together the nuts, flour, and sugar. Using a pastry
blender or 2 knives, cut the butter into the flour mixture until coarse
crumbs form.
5. Using fingers, evenly press half of the crumb crust/topping mixture into
the bottom and sides of an 8- or 9-inch tart pan.
6. To prepare the filling, in a medium bowl, mix together the sugar and the
cornstarch. Gently fold in the berries. Spoon the berry mixture into the
crust, spreading evenly.
7. Sprinkle the berry mixture evenly with the remaining crumb
crust/topping.
8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer
the pan to a wire rack to cool for 10 minutes. Serve warm.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”