Best 12 Crumb Topped Lingonberry Pie Recipes

CRUMB-TOPPED FRUIT PIE

Steps:

• Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired. Set aside.
• In a medium bowl stir together oats, flour, brown sugar, salt, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl prepare desired Fruit-Pie Filling, first combining the sugar and flour in the amounts specified for desired fruit. Add the desired fruit. Gently toss fruit until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until fruit is partially thawed but still icy.)
• Transfer fruit mixture to the pastry-lined pie plate. Sprinkle oat mixture over filling.
• To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes for frozen fruit). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and topping is golden (if necessary, loosely cover top of pie with foil the last 10 to 15 minutes to prevent overbrowning). Cool on a wire rack. Pastry for a Single-Crust Pie
• In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
• Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
• On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
• Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
• Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

BERRY CRUMBLE PIE RECIPE

Steps:

• Preheat oven to 425°F.
• Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
• Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
• Whisk sugar, cornstarch and cinnamon in a small bowl.
• Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
• Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
• Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.

BERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
• Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
• Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
• Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

LINGONBERRY CRUMB PIE

Steps:

• Preheat oven to 175°C Grease a 28 cm pie dish.
• To make crust: Mix softened butter and sugar. Add flour, baking powder and egg and quickly mix to form a dough.
• Press the dough on the bottom and sides of the pie dish.
• Combine filling ingredients and mix well. Spread the filling over crust.
• To make topping: Combine oatmeal, sugar and vanilla sugar; sprinkle the mixture on top of the filling and top with butter cubes.
• Bake in the preheated oven for 25-35 minutes. Allow to cool completely.

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
• In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
• Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
• Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.

CRUMB TOPPING

Steps:

• In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
• Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

TRIPLE-BERRY CRUMB PIE

Steps:

• Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

FRUIT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
• Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

THREE-BERRY PIE WITH CRUMB TOPPING

Steps:

• In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

FRUIT PIE CRUMB TOPPING

Steps:

• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.