Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Bumble Berry Hazel Nut Crumb Pie

  Crust   Filling
2 1/2 cups roasted hazel nuts; peeled & chopped 1 1/4 cups sugar
3 1/2 cups all-purpose flour 1/2 cup all-purpose flour
1 cup sugar 3 Tbs. butter
1 1/2 cups butter; chilled 1 cup blackberries
    1 cup raspberries
    1 cup blueberries
    1 cup strawberries; sliced
    1 cup chopped apple
    1 cup rhubarb; sliced
    2 Tbs. lemon juice

Prepare Pie Filling: To a large mixing bowl add flour and sugar; stir to mix. Cut in butter. Add fruit and lemon juice; stir to coat all fruit pieces. Cover and set aside.

Prepare Crumb Crust: In a mixing bowl combine all but 1/2 cup of the chopped hazel nuts, flour, and sugar; stir to mix well. Cut in butter until coarse crumbs form.

Assemble Pie: Press 2/3 of the crumb mixture into the bottom and 2" up sides of a 12" Dutch oven. Spoon in fruit filling and spread evenly. Sprinkle remaining crumb mixture over top of filling. Sprinkle reserved hazel nuts over top of crust.

Bake: Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes or until topping is golden and filling is bubbly.

Note: Due to the amount of sugar in the crumb crust it is important to rotate the oven and lid every 10 minutes to avoid generating hot spots which cause uneven browning.

Allow pie to cool for 2 hours prior to serving.

Serves: 8-10

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