In the early 1990s we hired a chef who loved to bake, and he came up with this pie. It became an instant classic. The fruit is only lightly sweetened, and its tartness combined with the sugar-crumb topping is a perfect pairing. Served warm with vanilla ice cream, it's heavenly. If you use frozen berries, increase them by 1/2 cup each and defrost slightly before tossing with the other ingredients.
Recipe information
Yield
Makes 1 (9-inch) pie, serving 8 to 10
Ingredients
Filling
Crumb Topping
Preparation
Step 1
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
Step 2
Preheat the oven to 350°F.
Step 3
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
Step 4
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
Step 5
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
