Yes, I’m partaking in Pie Day… No, I’m not really the “Pie” type of person. Gasp! How un-American of me! But really, it falls apart when you cut it and you never get a perfect slice, especially if the filling is all ooey-gooey (the way it should be).
So, as always, let’s change it up!!!!
With pie in a glass, you get the perfect piece… every single time…
I go crazy over a dessert that is warm and cold. I love the mixture of sour and sweet, crunchy and gooey. This mixed berry pie is exactly THAT!
These are great because the glasses can be made ahead of time and frozen. They can be taken straight from the freezer to the oven. They can be also be re-heated for a late night second helping… They are the perfect dessert to make if it’s just you, if you’re having a dinner party and need something to make ahead, or if you just like having a little dessert “on hand.”
Remember… a perfect piece of pie every single time…
And now to top it all off… these glasses are the ultimate dessert because the filling can be swapped out with any kind of fruit pie! Whaaaaat!
I know I just blew your socks off with that one… It’s true! Swap the berries for apples in the fall, or for strawberries and rhubarb in a few weeks, or even blueberries in about two months! You’ve got yourself the basis for the perfect dessert throughout the entire year. I should just pack up and head on out! Baking My Way is completed…
Just kidding… but seriously… get on this dessert!
- For the crumble topping:
- 75 g butter, softened
- 75 g sugar
- 90 g flour
- 20 g almond flour
- For the berry pie filling:
- 250 g mixed berries, frozen (you can use fresh as well!)
- 50 g sugar
- 2 teaspoons corn starch
- 2 tablespoons water
- ½ vanilla bean
- Vanilla ice cream
- Bourbon caramel sauce
- For the crumble topping: Mix together the butter and sugar. Add the flour and almond flour and mix together to form a crumbly dough.
- Place in the refrigerator.
- For the berry pie filling: Start by taking the berries out of the freezer and placing them in a pot to defrost.
- Add the sugar and vanilla bean to the pot.
- Mix the corn starch and water together in another small bowl.
- Bring the berry mixture to a boil.
- Pour in the corn starch and water. Bring, once again, to a boil while stirring continuously.
- Remove from heat.
- Preheat the oven to 210 Celsius or 410 Fahrenheit.
- Fill the heat proof glasses with the berry pie filling. Top, generously, with the cold crumble topping.
- Bake for about 20-25 minutes. The crumble topping should be golden brown and the filling should be bubbling over.
- Let the glasses cool off for a few minutes.
- Top with a large scoop of vanilla ice cream and drizzle with bourbon caramel sauce.