Our Favorite Recipes


Café Kevah

Nepenthe's Three Berry Pie

This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.

The recipe for the filling will yield one 10" pie

The Filling

3 ½ cups Frozen Raspberries

3 ½ cups Frozen Blackberries (boysenberries)

3 ½ cups Strawberries

3 TBSP Corn starch

2 oz. Grand Marnier

½ cup Brown sugar

1 ½ tsp. Cinnamon

Defrost frozen berries in a colander to drain excess juice. Mix ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping, covering all berries.

Bake in a preheated 350 degree oven until golden brown and bubbles rage!

Crust Preparation - (for one 10" crust)

3/4 cup + 1TBSP AP flour

1/2 tsp. Sugar

1 pinch Salt

7 TBSP Cold Unsalted Butter (or 3 1/2 oz)

1-3 tsp Heavy Cream

With first four ingredients in food processor, pulse until garbanzo sized chunks are formed. Bring dough together with cream. Chill up to ½ hour, roll out and fit into pie pan, flute edges.

Nut Crumb Topping for one pie

¾ cup Walnuts

¾ cup AP flour

¾ cup Rolled Oats

¾ cup Brown Sugar

1/2 cup Cold Unsalted Butter

Pulse all ingredients in food processor until garbanzo sized chunks are formed.


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