Berry Pie

This recipe, from Endangered Recipes: Too Good to be Forgotten by Philadelphia cookbook author Lari Robling is for "those days when your local farmers market is bejeweled with fresh berries."

Robling, who is also a producer with WHYY's A Chef's Table With Jim Coleman, adds, "although it will take intense discipline to do this, cool the pie thoroughly before cutting to allow the filling to set up."

Makes one 9-inch pie

Streusel topping:
1/3 cup butter
1/3 cup brown sugar
3/4 cup flour

With a pastry cutter, blend butter, sugar and flour together to make coarse crumbs. Set aside.

Pie filling:
4 cups berries, picked over, thoroughly dried (Look for strawberries, blueberries, blackberries, raspberries, loganberries and even gooseberries)
1 1/3 cups sugar
1/3 cup flour

Gently mix berries with sugar and flour.

Assemble and bake the pie:
Preheat oven to 425 degrees. Line a 9-inch pie pan with 1 round of unbaked Marie Dugan's pie crust (also from Endangered Recipes) or your favorite pie crust and pour in filling. Sprinkle top of pie with streusel topping. Bake for 35 to 45 minutes, or until topping is crisp and there is a little bit of juice bubbling around the edge. Let cool thoroughly.

Learn more: How to contribute your favorite farmers' market recipe