Fresh Berry Crumb Pie

Ingredients:

1 cup (about 4 ounces) hazelnuts or almonds

2 cups all-purpose flour

1/2 cup granulated sugar

3/4 cup ( 1 1/2 sticks) chilled butter, cut into small pieces

1/2 cup granulated sugar

1 1/2 tablespoons cornstarch

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

Directions:

Preheat oven to 350 degrees. To prepare the crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until 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 degrees.

In a food processor, chop the nuts until finely ground, about 10 seconds. Do not grind them too long or you will get nut butter.

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 until coarse crumbs form. Using your fingers, evenly press half of the crumb mixture into the bottom and sides of a 9" tart pan.

To prepare the filling, in a medium bowl, mix together the sugar and cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture evenly with the remaining crumb topping. Bake at 350 degrees for about 30 minutes or until the topping is golden and the filling is bubbly. Transfer the pie to a wire rack to cool for 10 minutes. Serve warm.