Summer Berry Pie

Recipe for all-berry pie with streusel topping. Strawberries, raspberries, blueberries, blackberries.

Isn't summer glorious? The fruit, especially, seems especially jewel-like this year. My recipe for an all-berry was first published in 2003 but is published online for the first time in 2008.

Ever heard a pie shout into the sun, “Glory, it’s summer!”?

SUMMER BERRY PIE does! Or at least you’ll think you hear such joyful exuberance with your first jewel-flavored bite.

This is pie unadorned: no cream, little sugar, a simple streusel topping. It’s so much about plump, ripe, luscious berries that a crust hardly seems necessary.

And in fact, without the crust, the filling itself makes for a lovely fruit crumble, delicious served warm or chilled for almost half the calories.

My favorite blend for this pie is a half-pint each of raspberries and blackberries, two pints of blueberries and filled to the top with sweet strawberries. I make it only when the berries are at their very best – and importantly, also at their most plentiful and thus their cheapest.

For a special treat, top with vanilla ice cream or spiced whipped cream and serve with cold sweet tea.

ALANNA's TIPS: When mixing the fruit, stir together the less-tender strawberries and blueberries first, then add the very tender raspberries and blackberries.

If you prefer your own crust, choose a rich and sweet “short crust” and add the zest of a lemon for extra zing.

You’ll want to prepare the crust while the fruit is macerating.

If you’re particular about appearance, do allow time for the pie to set.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What’s your favorite summer pie? Share a recipe via e-mail.

SUMMER BERRY PIE

Filling hands-on time: 15 minutes
Filling rest time: 45 minutes
Baking time: 55 minutes
Serves 10

7 or more cups mixed berries (raspberries, blackberries, strawberries, blueberries)
1/2 cup sugar
1/4 cup instant or regular Tapioca
Zest from 1 lemon
2 tablespoons fresh lemon juice

1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons oatmeal
2 tablespoons flour
3 tablespoons toasted sliced almonds

1 unbaked refrigerated pie crust

Wash the berries, draining excess water in a colander. In an eight-cup container, mix sugar, tapioca and lemon zest, then stir in lemon juice. Add fruit to complete the eight cups and stir gently. Set aside to macerate for 45 minutes, stirring occasionally from the bottom.

Blend the topping ingredients with a fork in a small bowl and set aside.

To assemble, prepare pie crust as directed in a deep-dish pie pan. Add filling. Spread topping evenly over the filling. Bake 55 minutes at 400F, covering loosely with foil if the crust or streusel begins to brown too much. Transfer to a rack and cool at least three hours to set. Refrigerate.

NUTRITION ESTIMATE Per slice: 258Cal; 2g Protein; 8g Tot Fat; 3g Sat Fat; 46g Carb; 5g Fiber; 93mg Sodium; 7mg Cholesterol; Weight Watchers 5 points

BERRIES, BERRIES, BERRIES

My friend Susan from the great blog 'Food Blogga' is hosting Sugar High Friday, the longest-running food blog event, this month. She is collecting recipes for berries and an all-berry pie seems most appropriate!