I am thankful for all sorts of things on this Thanksgiving eve, including this insanely easy berry pie I adapted from two existing recipes.
The fantastic thing about it is not only that it’s yummy, and relatively healthy—as far as pies go, anyway—but that it’s so easy to make, and completely adaptable.
I happened to have 1 bag of mixed frozen berries in my freezer, and a lone apple when I first attempted this, so that’s what the below recipe reflects. But, you can use any combination of berry/apple, or just apple/just berry you desire. That’s why I’ve dubbed it “Whatever’s Clever Pie”.
Also, if you want a fuller, chubbier pie, just up the amount of fruit, and scale the other filling ingredients accordingly. Feel free to make tweaks as you see fit—the ingredients are so simple, it’s virtually impossible to screw up!
I’ll be making it tomorrow for Thanksgiving, and know it’s going to give the traditional pumpkin version a run for its money. If you are still on the lookout for an easy holiday pie, try this one—you’ll love it. And perhaps more importantly, so will everyone else.
Whatever’s Clever Pie w/ Streusel Topping
1 bag of mixed frozen berries (if strawberries are included, I would recommend
that you slice them into thirds before adding them into the mix)
1 Apple, thinly sliced
2 heaping tablespoons of cornstarch—or more if you want a thicker, less juicy, cobbler-like pie (flour can be used in place of cornstarch)
1 tablespoon fresh lemon juice
1/2 teaspoon coriander
1 teaspoon cinnamon
1/4 —1/2 cup brown sugar
One 9-inch piecrust (I used a frozen whole wheat version from Whole Foods)
3 tablespoons cold butter, cut into pats
1/4 cup whole wheat all purpose flour
2 tablespoons brown sugar
1 – 2 packages of instant blueberry oatmeal, uncooked
Preheat oven to 350 degrees
Mix your dry ingredients for the pie filling in a bowl
Then, add in the mixed berries and apple
Sprinkle the lemon juice into the bowl
Now, toss the filling with your hands, mixing gently (no squeezing—that comes later!). Make sure that every piece of fruit is properly covered with the mixture
Finally, pour the contents of the bowl into your piecrust of choice, and set aside
Now, onto the Streusel topping:
Again, mix the dry ingredients together in a (clean/dry) bowl
Drop in the butter pats, and start squeezing and mixing with your fingers. You are working the dry oatmeal, flour, and brown sugar together with the butter, so that the butter will be dispersed completely, and bind the ingredients together—we don’t want clumps of butter, or dry and lonely bits of oats/flour
Keep at it—the consistency you are aiming for is similar to raw cookie dough
If you find the mixture is too wet, add a bit more flour, conversely, if it’s too dry, add a bit more butter
Once this is achieved, drop bits of the streusel topping onto the waiting pie, until you’ve used up all of the streusel
Get ready to pop the pie into the oven
The pie is done when the streusel topping has become lightly toasted, the pie filling is bubbling, and the fruit is cooked and soft, approximately 45 minutes. It will look like this:
Let the pie cool for a bit—so you don’t burn your mouth like I did—and enjoy!