Three Berry Pie from Nepenthe

READY IN: 55mins
Recipe by Sharon123

Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.

Top Review by Chef Buggsy Mate

Sharon, I needed to try out a couple of pie crust recipes I had tagged for other games and needed a good filling to put in them. I had several different berries in the freezer for smoothies, so I decided to give this recipe a try. I used blackberries, raspberries, blueberries and tart cherries. I used orange juice and rind in place of the Grand Marnier and it worked just fine. The topping for the pie is wonderful and really adds to the flavor. I will make this again however; the next time I want to make the crust listed in the recipe as it sounds interesting with the addition of cream. Thanks for posting this recipe...Made as an addition to both my PAC and Best of 2010 recipe tags.

Ingredients Nutrition

Directions

  1. Filling:.
  2. Defrost frozen berries in a colander to drain excess juice.
  3. To make crust:.
  4. With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
  5. Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
  6. To make nut topping:.
  7. Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
  8. To prepare pie:.
  9. Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
  10. Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!

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