Fresh Berry Crumb Pie

45 minutes preparation, 30 minutes baking

Preheat the oven to 350'.

1 C hazelnuts or almonds (about 4-oz)

2 C flour

½ C sugar

¾ C (1 ½ sticks) chilled butter, cut into small pieces

∙ Spread nuts in a medium baking pan.

∙ Roast the nuts, stirring occasionally, till toasted, about 10 minutes.

∙ Remove nuts from the oven and turn out onto a cloth towel.

∙ Rub off and discard the papery skins.

∙ Increase the oven temperature to 450'.

∙ In a food processor fitted with the metal blade, process the nuts till finely ground, about 10 seconds.

∙ In a large bowl, mix together the nuts, flour, and sugar.

∙ Using a pastry blender or 2 knives, cut the butter into the flour mixture till coarse crumbs form.

∙ Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8-9" tart pan.

½ C sugar

1 ½ T cornstarch

2 pints fresh berries (such as blueberries, raspberries, and/or strawberries)

∙ In a medium bowl, mix together the sugar and the cornstarch.

∙ Gently fold in the berries.

∙ Spoon the berry mixture into the crust, spreading evenly.

∙ Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

∙ Bake till topping is golden and filling is bubbly, 30 minutes.

∙ Transfer the pan to a wire rack to cool for 1O minutes.

∙ Serve warm.

∙ Makes 6 servings

Watch nuts very carefully when you are grinding them in the food processor.

If you grind them too long, the result will be nut butter.

Use any combination of plums, pears, pineapple, or mandarin oranges.