Hi VelvetVoice,

This thread is pretty old - but did you ever find the recipe? I don't see it posted here... In case you are still looking, here is "Fresh Berry Crumb Pie" from the card, which sounds like what you wanted.

Best,

Cammie

FRESH BERRY CRUMB PIE
Card 2, Great American Home Baking

45 minutes preparation, 30 minutes baking

FOR THE CRUMB CRUST/TOPPING:
1 cup hazelnuts or almonds (about 4 ounces)
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces
FOR THE FILLING:
1/2 cup granulated sugar
1 1/2 tbsp. cornstarch
2 pints fresh berries (such as blueberries, raspberries, and/or strawberries)

Preheat the oven to 350 degrees F.

To prepare crumb crust/topping:
Spread nuts in a medium baking pan. Roast the nuts, stirring occasionally until toasted, about ten minutes. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins.

Increase the oven temperature to 450 degrees F.

In a food processor fitted with a metal blade, process the nuts until finely ground, about ten seconds.

In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.

Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9 inch tart pan.

To prepare the filling:
In a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 mnutes.

Serve warm.