Strawberry and blueberry pie with crumble topping
|5 cupsstrawberries (chopped); fresh|
|1 cupblueberries; fresh|
|2 tablespoonsbrown sugar|
|1 tablespoonlemon juice|
|dash of cinnamon|
|dash of nutmeg|
|Half a bag of unflavored gelatin (I use knox)|
|7 tablespoonsbutter; cold, unsalted|
|1/4 cupbrown sugar; packed|
|1 1/2 teaspoonscinnamon|
|2 ready made 9" pie crusts; not deep dish|
Strawberry and blueberry pie with crumble topping Preparation
Bake pre-made pie crusts as directed by the package. Let them cool. Preheat oven to 350 degrees.
Mix all of the filling ingredients for the filling together. If there is excess liquid drain some of it off.
Mix dry ingredients for the crumble topping (not the butter). Slice the butter into the dry mixture in 1/2 inch cubes, making sure they are each coated in the dry mixture and not sticking together (this helps keep the topping from clumping). Then use a fork to mash the butter into the dry mixture until you have a crumble topping.
Fill the baked pie crusts with the filling mixture, being sure not to over fill to prevent spillover in the oven. Sprinkle the crumble topping evenly over both pies.
Place pies on cookie sheet in the oven at 350 degrees for 45 minutes.
If the topping is not brown and melted then put it on high broil and watch it carefully until it is golden brown and has started to melt. If the outer crust is fully cooked then cover the edges with foil before you broil the pie to prevent burning.
Let the pie cool.
Serve and enjoy, I suggest vanilla ice cream or whipped cream.
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