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Three Berry Pie from Nepenthe

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“Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.”
READY IN:
55mins
YIELD:
1 10" pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling:.
  2. Defrost frozen berries in a colander to drain excess juice.
  3. To make crust:.
  4. With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
  5. Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
  6. To make nut topping:.
  7. Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
  8. To prepare pie:.
  9. Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
  10. Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!

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