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I had this recipe and kept shuffling it for twenty years or more, always meaning to try it. I am glad I hung on to it though; it turned out to be a keeper. The original recipe calls for berries, but you can use all kinds of fresh fruit; apples, peaches, apricots, plums, blueberries, raspberries, strawberries, strawberry and rhubarb. I used fresh apricots for fruit and walnuts for the crumb crust here. Serve it hot in dessert bowls, but if you let it cool to room temperature it slices up nicely. I used a large rectangular casserole dish, but this could be quite showy in a tart pan or a large ceramic pie dish.

Crumb Crust/Topping:
1 cup almonds
2 cups flour
1/2 cup sugar
3/4 cup butter

4 cups fresh fruit
1/2 cup sugar
2 Tbsp Fruit Fresh
1-1/2 Tbsp cornstarch

• Preheat the oven to 350°F.
• To prepare crumb crust/topping, spread nuts in a medium baking pan.
• Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
• Wash if you are using berries and wash, de-stone, chop and slice the larger fruit.
• In a medium bowl, mix together the sugar, Fruit Fresh and the cornstarch.
• Gently fold in the prepared fruit.
• Remove nuts from the oven.
• If you are using almonds turn out onto a cloth towel.
• Rub off and discard the papery skins.
• Increase the oven temperature to 450°F.
• In a food processor fitted with the metal blade, finely ground the nuts.
• In a large bowl, mix together the nuts, flour and sugar.
• Cut the butter into the flour mixture until coarse crumbs form.
• Using fingers evenly press half of the crumb/crust topping mixture into the bottom and sides of an 8 or 9" tart pan.
• Spoon the fruit mixture into the crust, spreading evenly.
• Sprinkle the fruit mixture evenly with the remaining crumb crust/topping.
• Bake until topping is golden and filling is bubbly, 30 minutes.
• Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Original Source: Great American Home Baking, Card 2 “Fresh Berry Crumb Pie Recipe”

served on a plate

or in a dish

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