Makes one 9-inch pie
Fruits and berries are ripening, so why not celebrate with a scrumptious fruity pie! Our garden has provided the fruits listed in the recipe, but feel free to experiment with the fruits in your garden, or with some of this and some of that purchased at a farmers market. Combinations including berries of any type, apples, peaches or other stone fruits will work for this recipe.
6 cups of mixed fruits such as raspberries, blueberries, rhubarb
1/2 cup raw sugar
1/4 cup of whole whear flour
1 tbsp cinnamon
Place ingredients into a large bowl, stir thoroughly. If you are using apples or stone fruits, add a dash of lemon juice, and stir. Allow the filling to sit for 15 minutes while making the streusel topping and the pastry crust.
1 cup whole wheat flour
1/2 cup raw sugar
2 tbsp molasses
1/2 tsp cinnamon
1/2 cup chilled butter
Place the raw sugar and molasses into a bowl and mix until they are combined. Add the flour and cinnamon and mix well. Add the chilled butter, cutting it in with a pastry blender until the mixture is a coarse texture. Set aside.
Single Pie Crust
1 cup minus 2 tbsp of whole wheat flour
Dash of salt
1/4 cup chilled butter
1/4 - 1/2 cup of ice cold water
Place flour and salt into a mixing bowl. Stir well to combine. Using a pastry blender, cut in half of the butter until the mixture resembles small peas. Cut in the remaining butter. Sprinkle with a small amount of ice water and toss with a fork. Repeat until the dough holds together when you pick it up and press it together. Place the dough onto a floured surface and press it flat. With a dough roller, roll out the dough into a circle a bit larger than the pie plate. Fit the dough into the pie plate, fold the edges under and crimp.
Scoop the filling into the pastry crust. Evenly spread the streusel over the top.
Bake for ten minutes at 425 degrees, then turn oven temp down to 350, and bake for 30 additional minutes or until topping is browned and filling is bubbling. -jmm