Berry Crumble Pie

With friends coming over for dinner on a Friday in March, and the dinner being one of our standards, Meredith felt that it was time to try out an experiment she had been mulling over for a while. She had the basics for a graham cracker pie crust and was working an idea for a berry filling as well.

It came together, and stayed together incredibly well, and tasted amazing, of course. Unfortunately, I didn't have the presence of mind to take a picture of a slice of the pie (it didn't last long enough) so you'll have to just believe me that the pie didn't fall apart.

Berry Crumble Pie

Part 1: Crust

1-1/4 cup graham cracker crumbs
1/3 cup sugar
1/4 cup oats
1/2 cup butter, melted

1. Preheat oven to 375-degrees.
2. Combine graham cracker crumbs, sugar and oats.
3. Add butter and mix in until crumbly.
4. Press mixture into a 9-inch pie plate bake for 6 minutes.

Part 2: Filling

3 cups mixed berries (fresh or frozen)
1/4 cup water
2 tbsp cornstarch
2 tsp lemon juice

1. Combine berries and half of the water in a medium saucepan and bring to a boil.
2. Reduce heat to low and let simmer for 2 minutes stirring frequently.
3. In a small bowl, stir together remaining water, cornstarch and lemon juice.
4. Gradually stir cornstarch mixture into blueberry mixture and continue stirring blueberry mixture for about 30 seconds or until mixture thickens.
5. Pour filling into pie crust.

Part 3: Topping

2 tbsp oats
3 tbsp brown sugar
2 tbsp butter

1. Mix all ingredients together until it reaches a crumbly texture.
2. Sprinkle on top of filling.
3. Bake pie for an additional 15 minutes.

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Dark Chocolate Mousse

With friends over for dinner a couple nights in a row and family birthdays on the horizon, Meredith was pretty busy with desserts. So busy, that one evening I had to make dessert (and I don't make dessert). I ended up turning some leftover rice into rice pudding and calling it a night!

We have a bumper crop of mint leaves in a garden along the side of the house. One evening, Meredith wanted to use a bit of it in dessert, so she adapted a Martha Stewart recipe and prettied it up. Meredith has never made mousse before, so it was an experience to watch. She had to improvise with the double-boiler as we didn't have one. I forgot to take a picture of her using a stainless-steel salad bowl on top of a pot of boiling water, but it worked!

Dark Chocolate Mousse

• 4 egg yolks
• 1/4 cup sugar
• pinch of salt
• 2 oz bittersweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 3/4 cup whipping cream
• 1/2 cup raspberries
• 2 tbsp fresh mint leaves

1. In a double boiler, whisk yolks, sugar, and salt for 2-3 minutes, until sugar dissolves and mixture is warm.
2. Remove mixture from heat and immediately whisk in chopped chocolate until melted. Add cocoa powder and continue to whisk until smooth.
3. Let mixture cool to room temperature. In the meantime, using a standing mixer, whip cream until soft peaks form.
4. Whisk half of whipped cream into chocolate mixture. Using a rubber spatula, gently fold in remaining whipped cream. Transfer to a serving dish, cover with paper towel and then plastic wrap (or lid) and into the fridge to chill for at least 2 hours.
5. Before serving, removed from fridge and let stand for 15 minutes. Garnish with 1/2 cup raspberries and mint leaves.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes