Summer and fresh fruit pies! Is there anything better??? I love to get creative with fruit fillings , especially when I don’t have enough of any one fruit to fill a pie I so desperately want to bake.
Case in point: the Berry Pie with Streusel Topping which I had hoped to make untii I realized the pint of boysenberries I had snatched up at the Farmer’s Market was not enough to fill a pie.
But I did have on hand a small amount of blueberries, a few peaches, and several apricots! So why not make up the 5 cups of fruit needed for the filling with a combination of all these delicious fruits?
It turns out there wasn’t a reason not to. it was fantastic!
I had enough dough for one crust already in my freezer so this recipe which features an almond streusel topping was a perfect choice. It is a topping I will be using again for future baked goods because it was soooo good!
Here’s the recipe…
Mixed Summer Fruit Pie (adapted from Berry Streusel Pie, Bon Appetit, July 2002)
Crust
2 and ¼ cups all purpose flour
1 tablespoon sugar
½ teaspoon salt
7 tablespoons chilled unsalted butter, cut into ½- inch cubes
1/3 cup chilled vegetable shortening, cut into ½-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed golden brown or dark brown sugar)
6 tablespoons whole almonds
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
4 and ½ tablespoons old-fashioned oats
4 and ½ tablespoons all purpose flour
Filling
1 cup sugar
¼ cup quick-cooking tapioca
2 tablespoons lemon juice
5 cups assorted fresh berries and /or fruits ( I used a combination of 2 cups boysenberries, 1 cup blueberries, 1 cup of sliced fresh peeled peaches, and 1 cup of unpeeled fresh sliced apricots).
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 one 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 fruit and toss gently to combine.
Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
Preheat oven to 400 degrees F. Roll out dough on lightly floured surface to 15-inch round. Transfer to a 9-inch -diameter glass pie dish. Trim overhang to 1 inch. Fold overhang under and crimp decoratively, forming a 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 to cool at least 3 hours.
Note: Can be made 8 hours ahead. Let stand at room temperature.
Cut pie into wedges and serve. With a scoop of good vanilla ice cream if you like!
