In the early 1990s we hired a chef who loved to bake, and he came up with this pie. It became an instant classic. The fruit is only lightly sweetened, and its tartness combined with the sugar-crumb topping is a perfect pairing. Served warm with vanilla ice cream, it's heavenly. If you use frozen berries, increase them by 1/2 cup each and defrost slightly before tossing with the other ingredients.

　　

Ingredients

Makes 1 (9-inch) pie, serving 8 to 10

　　Nepenthe Pie Dough

　　

Filling

3 cups fresh strawberries

　　3 cups fresh blackberries

　　3 cups fresh raspberries

　　2 tablespoons Grand Marnier

　　1/2 cup firmly packed brown sugar

　　1/4 cup cornstarch

　　1 1/2 teaspoons cinnamon

　　

Crumb Topping

2/3 cup flour

　　2/3 cup whole oats

　　2/3 cup firmly packed brown sugar

　　2/3 cup walnuts

　　1/2 cup (1 stick) cold butter

　　

Step 1

On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.

　　

Step 4

For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.

　　

Step 5

Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.

　　From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele, © 2009 by Romney Steele; photography by Sara Remington. Published by Andrews McMeel Publishing, LLC.