Romney Steele

For this sardine spread recipe, you want oil-packed sardines (they have more flavor).

In the early 1990s we hired a chef who loved to bake, and he came up with this pie. It became an instant classic. The fruit is only lightly sweetened, and its tartness combined with the sugar-crumb topping is a perfect pairing. Served warm with vanilla ice cream, it's heavenly. If you use frozen berries, increase them by 1/2 cup each and defrost slightly before tossing with the other ingredients.