Berry pie with crunchy granola crumble
Votes: 4
Time: 2 hours.
Complexity: easily
Quantity: 8 pieces
Complexity: easily
Quantity: 8 pieces
A step-by-step recipe for a pie with three types of berries and crunchy granola crumbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Roll out the finished chopped shortcrust pastry for the pie into a 30 cm disk.
- 1 kg frozen berry mix (raspberries, black currants), defrosted
- Zest and juice of 1 lemon
- 1 cup of sugar
- 3 tbsp instant tapioca
- 0.75 cups premium wheat flour
- 0.25 cups brown sugar
- 4 tbsp chilled butter, diced
- 1 tbsp. granola (breakfast cereal)
- 220 g whipped cream
- 2 tbsp. maple syrup
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Recipes with similar ingredients: shortcrust pastry, raspberry, currant, lemon zest, tapioca, premium flour, brown sugar, dry breakfast, maple syrup, cream
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Position a rack in the upper third of the oven. Pour the dough into a 9-inch (23 cm) pie pan and place it on a parchment-lined baking sheet.
- In a large bowl, combine the berries with the lemon zest and juice, then add the sugar and tapioca. Mix well and set aside.
- In a medium bowl, combine the flour and brown sugar. Using a fork or pastry cutter, cut the butter into coarse crumbs. Stir in the granola.
- Pour the berry mixture over the dough and sprinkle with the granola mixture. Bake until the pie filling is bubbling and the top is golden brown, 45-50 minutes. (If the top starts to brown too quickly, cover it with foil.) Remove the pie from the oven and let it cool for at least 1 hour before serving.
Mix the whipped cream and maple syrup well. Serve with the pie.
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