Friday, June 22, 2012

Fresh Berry Pie with Toasted Nut Crust



Serves 8
Husband-Tested in Alice’s Kitchen

When the berries are in abundance, make this delectable pie.  A crumbly homemade nut crust sets this tart apart from other berry pies. This pie is not too sweet.  And it’s not half bad for you too.  There’s protein from the nuts and egg, plus the crust also includes whole-wheat flour.  Using nonfat yogurt and light sour cream for the filling cuts down on calories.  And to top it off, each slice is loaded with berries.  If you are a pie novice, the crust is the “press in” type.  You could even bake the pie shell, crumble it up and then layer it with the filling and berries for a beautiful parfait. 

Crust
¼ cup each almonds, pecans, and hazelnuts (You could also substitute walnuts for any of these nuts.)
¾ cup whole-wheat flour
¼ cup sugar
¼ tsp. salt
6 Tablespoons chilled unsalted butter, diced
1 large egg yolk
Filling
½ cup light sour cream
½ cup nonfat plain Greek yogurt
2 Tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon freshly grated orange zest
1 Tablespoon fresh orange juice
1 cup each blueberries and raspberries
(I used 2 cups of black raspberries.)
1 Tablespoon sugar

1. To make Crust: Preheat oven to 350°F. Coat 8 or 9-inch pie pan or tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned. Set aside to cool.
2. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes. 

3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
4. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, orange juice and orange zest in small bowl. 
(The filling at this point will be thin, like cake batter.  It will thicken and set up after it has chilled in the refrigerator.)*** See Tip.
5. Spread sour cream mixture in crust with spatula. Chill.  
6. Toss berries with 1 Tablespoon sugar in separate bowl. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Some of the berries will sink through to the bottom, but that's a good thing.  Refrigerate 30 to 60 minutes before serving.  It can be made up to three days ahead and refrigerated until ready to use.

***Tip:  If you prefer a thicker filling, place a coffee filter in a strainer which has been placed over a small bowl.  Add the Greek yogurt and chill for about an hour or so.  This will separate any whey (liquid) from the yogurt and make the yogurt even thicker.

Per Slice:  Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g

Here's a photo of this fabulous pie with
fresh-picked, local Amish strawberries.
And here it is with lovely raspberries!



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