Blue Ribbon Group Triple Berry Apple Streusel Pie
Blue Ribbon Best Pie Winner, Indiana State Fair
This blue ribbon winning Triple Berry Apple Streusel Pie has both frozen and fresh berries in it—a mixture of raspberries, blackberries, and blueberries—plus a Granny Smith apple. Between that fruit combination, a gorgeous lattice top crust, and a streusel topping featuring oats and almonds, this pie is a total show stopper. As in best ever pie. As in, mic drop. Boom!
Seriously, we think you’ll go crazy for this Triple Berry Apple Streusel Pie. And funny thing is, this blue ribbon pie was originally titled: Berry Crazy Pie with Nutty Crunch Topping. And an even cooler thing about this pie, a 24-year old created it. Recipe credit goes to Tyler Stump who won first place with it at the Indiana State Fair (2016).
If you loves pies, really great fruit pies, you simply have to make this Tripe Berry Apple Streusel Pie. Follow our step-by-step recipe and bake like a blue ribbon winner! And pie lover, if you’re looking for another best-ever pie recipe, try this Mixed Fruit Pie.
-Cyndi & Crystal
Triple Berry Apple Streusel Pie
Pie Crust:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups butter flavored vegetable shortening
6-7 tablespoons ice water
Filling:
2 1/2 cups frozen berry mixture (raspberries, blackberries, blueberries)
1 1/2 cups sugar
1 cup water
1 Granny Smith apple, peeled and grated on large holes of a box grater
2 tablespoons instant tapioca, ground
Pinch of table salt
1/2 cup each fresh raspberries, blackberries, and blueberries
Topping:
1/2 cup firmly packed brown sugar
3/4 cup All-Purpose Gold Medal Flour
1/2 cup rolled oats
1/2 cup cold butter
1/2 cup sliced almonds
Garnish:
1 beaten egg white
2 tablespoons finely chopped sliced almonds
1 tablespoon white decorating sugar
Pie Crust: In medium mixing bowl, toss flour with salt. Cut in shortening until crumbly. Add ice water, mixing just until dough forms a ball. Wrap in plastic wrap and chill while preparing filling and topping.
Filling: Heat frozen berry mixture, sugar, and water in medium saucepan over medium heat. Bring to a boil, stirring frequently. Cook for 5 minutes. Place grated apple in clean kitchen towel and wring dry. Add apple, tapioca, salt, and fresh berries to cooked berries, stirring carefully to combine.
Streusel: Combine brown sugar, flour, and oats in medium mixing bowl, tossing to combine. Cut butter into small pieces and cut into sugar mixture until crumbly. Add sliced almonds and toss to distribute.
Baking, Assembly, Garnish: Preheat oven to 425 degrees F. Remove dough from refrigerator and roll out 2/3 of dough on generously floured surface. Fit dough into pie plate. Roll out remaining dough and cut into strips for lattice crust. Pour filling into pie shell. Sprinkle on crumb topping. Place dough strips on top and weave into lattice crust. Flute edges of crust. Bake pie at 425 degrees F for 15 minutes. Reduce heat to 375 degrees F and bake for 30 minutes. Brush lattice crust with beaten egg white and sprinkle almonds and sugar on for garnish. Bake 10 more minutes or until pie is done (filling set with golden crust). Cool pie on wire rack. Makes 8 servings/slices.
