Not a small-batch recipe but one I like to make once a summer for a neighborhood pot-luck. It has never not received the best feedback!
I actually made two last summer, one was a full-sugar version, inspired by this gorgeous recipe.
It was so good, and my store-bought frozen pie crust came in a pack of 2, so I made a second reduced sugar version for us to enjoy the rest of the summer.
None of us could tell that I basically cut the sugar in the recipe by half. The OG recipe called for 20 tbsp of total added sugar, my low-sugar berry pie had 10.
We enjoyed it cold, we enjoyed it warm with a little scoop of cream or ice cream.
It still amazes me that I can reduce sugar by that much and still manage to bake something that everybody loves and considers dessert. I actually preferred the low sugar version, you could totally taste the different berries!
Pro-tip: It also makes a really nice mix-in for a ninja-creami pint!
Therefore I decided the non-small-batch low-sugar summer pie belongs in the blog.
But just so you wait for me to make a mini-batch or small-batch version of this soon, because I’m totally craving it and this time there’s no extra frozen pie crust laying around.
I hope you try this recipe this summer and let me know in the comments if you do!
Low-sugar Mixed Berry Pie
Ingredients
Filling
- 3 cups mixed berries (420 g) I used frozen mixed berries
- 2 tbsp sugar (24 g)
- 1/3 cup flour (40 g) gf all purpose if desired
- 1 tbsp cornstarch (7 g)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (15 g) you can also add some lemon zest
Topping
- 1/2 cup (plant) butter (112 g)
- 1/2 cup brown sugar (96 g)
- 1/2 cup flour (60 g) gf all purpose if desired
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup rolled oats (80 g)
Crust
- 1 pie crust, 9 inch store-bought (vegan/gf if desired) or make this homemade crust https://lilluna.com/pie-crust/
Instructions
- Preheat oven to 400F.
- In a large mixing bowl combine berries, sugar, flour, cornstarch, lemon juice, (optional) lemon zest, and vanilla.
- Toss to combine, until evenly coated. Chill in the refrigerator until needed.
- In a medium mixing bowl, combine oats, brown sugar, flour, cinnamon, and salt. Using a pastry cutter (or a fork), cut in butter until pea-size clumps form. You can also just pulse the whole thing in a food processor. Place in refrigerator until needed.
- Prep your pie crust as per package instructions (it might require pre-baking) or if using homemade crust, roll it into a 9-inch pie plate. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
- Add pie filling, then sprinkle the oat flour mixture on top of the pie filling. Bake for 30 minutes.
- Cover with foil, and continue baking for 20-25 minutes. Tent the foil at the 45-minute mark to prevent the crust and topping from getting too brown.
- Remove from the oven and allow the pie to cool before serving. Refrigerating helps set it beautifully.
