LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Number Of Ingredients 10
Steps:
- Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
- Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
- Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
- Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.
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Sam Olivera
[email protected]The crumble topping was a bit dry. I would have liked it to be more moist.
Evil Pathan
[email protected]This pie is a bit too tart for my taste. I would have preferred a sweeter filling.
Ashik tamilan
[email protected]I would definitely recommend this pie to others. It's a delicious and impressive dessert.
azim ullah
[email protected]This pie is perfect for a special occasion. It's beautiful and delicious.
manik feni
[email protected]I love the unique flavor of this pie. The cranberry-raspberry jam is tart and tangy, while the crumble topping is sweet and buttery.
Keon Miller
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Philip Verrinder
[email protected]I was a bit skeptical about the combination of cranberry-raspberry jam and crumble topping, but I was pleasantly surprised. The flavors worked really well together.
Asselah Nanchengwa
[email protected]This pie is a keeper! I've made it several times now and it's always a crowd-pleaser. The combination of tart and sweet is perfect.
Celine Martins
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved the unique flavor of the cranberry-raspberry jam. The crumble topping added a nice textural contrast.
Ghada Abouyoussef
[email protected]This Linzer Crumble Pie was a hit at our holiday gathering! The combination of cranberry-raspberry jam and buttery crumble topping was divine. The instructions were easy to follow and the pie turned out beautifully.