While experimenting with freeze dried berries, I HAD to try it in a pie. I’ve always been confused why pies are so big in the Summer when it’s ridiculous to bake a pie in 100 degree weather. I mean I understand that is when the fruit is in season…but wouldn’t it be so much better to make the berry pie in the winter/spring when you’re itching for something to remind you that Summer WILL come? Yeah, that is what I thought. So if you’re itching for confirmation that Summer is coming, you’ve got to try this sweet and tart, ultra-easy berry pie-with some ice cream on top, of course!
Taste of Summer Apple Berry Pie
1 prepared pie crust
2 1/2 C. dehydrated apple slices, hydrated
1 C. freeze dried blueberries, hydrated
1 C. freeze dried raspberries, hydrated
1 T. lemon juice
1/3 C. granulated sugar
3 T. cornstarch
1 C. oats
1/2 C. whole wheat flour
1/2 C. packed brown sugar
1 t. ground cinnamon
1/2 C. butter, softened
1/2 cup chopped pecans, if desired
Vanilla ice cream, if desired (but let’s be honest, we all know you desire it!)
1. Heat oven to 425°F. Place crust in 9-inch glass pie plate; flute edges (that means you crimp the edges around the top of the pan). Bake 8 to 9 minutes or until crust is set. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, gently toss filling ingredients, making sure to drain any excess water from hydrating berries. Spoon filling into pastry-lined pie plate.
3. In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
4. Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet (this is essential because sometimes the filling can bubble over and if it does it will burn on the bottom of your oven….which is no bueno). Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours. (I actually didn’t have mine cool all the way because I like my pie warm with ice cream.)