Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom.
1 Corinthians 3:17

Friday, July 3, 2015


Hey Hey! Popping in to share this fabulous pie recipe with you. We are in full-on summer mode over here, living every hazy, hot moment to the fullest! Happy 4th of July tomorrow!

This Berry Crumble Pie could alternatively be named Impossible to Photograph Pie. The crumble topping is so, so good, but it doesn't cut through evenly, the berries roll all around, and well, it's just a mess. But worth it. It tastes fabulous! (It did retain its shape better after spending the night in the fridge.)

Yeah. Attempt #1 to get a good slice cut. HA

What You'll Need
Pie filling
3 cups fresh blueberries
1/2 - 3/4 cups fresh strawberries
1/2 cup granulated sugar
3 Tbsp cornstarch
1 Tbsp flour 
Crumb Topping
1/2 cup granulated sugar
1/2 cup flour
1/4 cup old-fashioned oats
1 tsp cinnamon
6 Tbsp butter, cubed, room temperature

pastry crust (frozen premade one would work fine, but I did attempt my own for this)

What You'll Do
Prepare pie crust if needed
Preheat oven to 425 F degrees
 Place berries in medium bowl; add the sugar, cornstarch, and 1 Tbsp flour, tossing gently to coat berries. Pour berry mixture into pie crust.
Combine the next ingredients for the crumb topping, cutting in the butter with a fork (I used the same bowl). Sprinkle all over top.
Place a baking sheet on the bottom shelf of oven to catch spills/juices. Bake pie at 425 for 12-14 minutes, then lower temperature to 350 and bake for about 35-40 minutes.
 Cool slightly before serving, and garnish with whipped cream or vanilla ice cream. Yum! (Or eat it straight from the fridge the next morning, plain and's got fruit in it, it counts as breakfast. Don't judge me.  ;) )

 Here are our other favorite festive desserts for celebrating the Fourth of July. Enjoy!

 Another variation Jonah made:

You can find the recipe for this cake in the link above.

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