Three Berry Pie From Nepenthe - cooking recipe

Ingredients

The Filling
3 1/2 cups frozen raspberries
3 1/2 cups frozen blackberries (or boysenberries or blueberries)
3 1/2 cups strawberries
3 tablespoons cornstarch
2 ounces Grand Marnier
1/2 cup brown sugar
1 1/2 - 2 teaspoons cinnamon
Crust (for one 10-inch crust)
3/4 cup all-purpose flour
1 tablespoon all-purpose flour
1/2 teaspoon sugar
1 pinch salt
7 tablespoons cold unsalted butter (or 3 1/2 oz)
1 -3 teaspoon heavy cream
Nut Crumb Topping
3/4 cup walnuts
3/4 cup all-purpose flour
3/4 cup rolled oats
3/4 cup brown sugar
1 cup cold unsalted butter

Preparation

Filling:.
Defrost frozen berries in a colander to drain excess juice.
To make crust:.
With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
Chill up to 1/2 hour, roll out and fit into 10\"pie pan, flute edges.
To make nut topping:.
Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
To prepare pie:.
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.
Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!