The first time I ever made my apple chai-der pie (an idea that I shamelessly stole from the Internet, but eventually made my own), I thought I had died and done gone to heaven, y’all. The apples were good and the spiced black tea filling even better, but the real kicker was the streusel. Every time I make the streusel I have to remind myself that it’s going on top of another pastry and I can’t just eat all of it raw (and every time, my willpower fails and I eat most of it raw anyway.)
It’s also good baked.
I think it’s the cinnamon that makes streusel so addicting. And for some reason, I decided to swap out the cinnamon for orange zest in this recipe. What a strange idea.
I honestly could not tell you why I felt inspired to do orange-infused/scented anything, but just like my lemon cravings from last summer and early this spring, I started having these odd cravings for orange-flavored things. Orange cinnamon coffee cake muffins, orange shortbread, dark chocolate orange cakes. All of these things are on my mind.
This pie is overflowing with the four major spring/summer berries that we grow in North Carolina: strawberries, blackberries, blueberries, and raspberries. It’s currently the peak of strawberry season so strawberries are providing the decorative accents to my citrus fantasies. They’re also taking up all of the space in my refrigerator and freezer.
I went to the farmer’s market a few weeks ago to get strawberries for jam, intending to buy two pounds of the berries, and accidentally, shamelessly going home with one five-pound basket. Most of those ended up in a failed strawberry-rhubarb pie, four of the berries went moldy, three pounds became jam, and the rest became the strawberry balsamic muffins.
The citrus counter-note to the berries, and the liquid base of the filling, is Cointreau, but could easily be orange juice, Triple Sec, or any other orange-flavored liquid. On top of the liqueur-laced berry filling is a streusel flavored with orange zest. Overall, it’s a much brighter, warm-weather version of the spicy apple original.
very berry spring pie with orange streusel
makes one 7″ pie (double the recipe for a 9″ pie)
loosely based on my apple chai-der pie recipe
Make the pie pastry, divide into discs for 7″ (or 9″) pies, wrap in plastic and freeze. If you plan to use the dough within 24 hours, refrigerate it instead. Thaw the dough in the refrigerator overnight before rolling it out and filling the shell.
You can also prepare the pie shell all at once and freeze that until the streusel and filling are ready.
Make the streusel and chill or freeze, unbaked, until the pie shell is filled.
And finally, you can assemble the entire pie and freeze it, unbaked, until you’re ready to put it in the oven. The entire pie can go into the hot oven frozen.
2 oz all-purpose flour
2 oz granulated sugar
a pinch of salt
zest of 1/4 of a large orange or 1/2 of a small-ish orange
4 Tbsp (2 oz) butter, softened
1 oz orange juice or Cointreau
4 oz fresh/frozen blueberries
4 oz fresh/frozen blackberries
4 oz fresh/frozen raspberries
4 oz fresh/frozen strawberries, hulled and halved or quartered
2.5 oz granulated sugar
1 oz all-purpose flour or cornstarch
dash of salt
preparing the pie shell
Let the pie pastry warm up slightly, for about 15 minutes on the counter, just so you can roll it out without the dough cracking too much.
Sandwich the dough disc between sheets of plastic or parchment, floured lightly to keep the dough from sticking a lot. Depending on the day, and on exactly how much water you use to make the dough (which varies based on how much water you need), the dough can be on the wet side or dry side.
Roll the dough until it’s about 2 inches wider in diameter than the top of the pie pan, and approximately a quarter of an inch thick (so just around half or a third of a centimeter.)
Place the dough into the pie plate, and press it into the bottom and corners of the plate, lifting up the edges and placing them into the plate as you go, to avoid stretching. Roll the edges up under themselves so they rest on the edges of the pie plate and add about an inch of depth, then shape, press, or crimp the edges as you like.
I usually form a zigzag edge using my pointer and thumb of one hand and the pointer finger of the other hand. By creating more height/depth, you can add more filling.
Freeze the pie shell, unwrapped if you’re baking it the same day, or wrapped if you’re not baking it within 24 hours.
making the streusel
In a large bowl, whisk together all of the ingredients except the butter.
Mix in the butter, just until it forms crumbs.
Using a fork or pastry blender, break up any large-ish clumps of dough into smaller pieces.
Chill/refrigerate or freeze the streusel in a sealed container until the pie shell is filled.
filling the shell
In a small bowl, whisk together the sugar and starch (flour or cornstarch). This will make it easier to incorporate these with the juice/liqueur and berries.
In a large bowl, toss together berries, juice/liqueur, salt, and sugar-starch mixture until all the berries are coated with the juice/liqueur and sugar-starch mix. Mash up some of the berries.
Pour the berry filling into the frozen shell, spreading the filling out to fill up as much space as possible. The filled pie should be mounded, approximately 1.5-2x the depth of the shell. The filled shell can be frozen until ready to top and bake.
assembling and baking the pie
Preheat oven to 425 F/ C. Line a baking sheet with parchment paper to catch the over-boiled pie filling.
When the oven is fully heated, sprinkle the chilled streusel crumbs onto the filled pie shell so as much surface is covered as possible. Spread the streusel around if needed, and fill in some of the gaps made by the crimped pie crust.
Place the assembled pie onto the baking sheet and bake for 50 – 60 minutes until nicely browned and actively bubbling.
Remove from the oven and cool the pie on a wire rack.
Bon apple-tite, y’all