Berry Crumble Pie

 Add to your summer fun and bake a pie. 

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Berry Crumble Pie

Cook's Notes: A bright and tangy berry filling topped with a gorgeous crumble topping. This pie screams summer. Take advantage of fresh summer plentiful berries. This is a crumble pie. The perfect blend of pie and crumble. It is the best of both worlds. You have the texture of the crumble on top with the delicious pie base on the bottom. The only way to improve this is to serve it warm with whipped cream or a big scoop of vanilla ice cream.

The filling is flexible–you can use all berries (raspberries, blackberries, strawberries, and blueberries) or you can use a mixture of berries.

Recipe adapted from Food Network Magazine September 2017

Ingredients:
1 prepared pie crust or homemade
Topping

• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/4 teaspoon allspice
• 5 tablespoon cold butter, cut into small pieces

Filling

• 6 cups mixed berries (I used blackberries, strawberries and raspberries)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons instant tapioca
• 1/2 teaspoon Saigon cinnamon
• Optional 1/4 teaspoon ground cardamom
• Dash of salt

Directions:

• Place crust in pie pan and refrigerate for 30 minutes.
• Make topping combining all ingredients food processor. Pulse in the butter until just combined with some pea-size pieces remaining. Refrigerate until ready to assemble the pie.
• Preheat oven to 425 degrees.
• Make the filling by combining berries, sugars, lemon juice, tapioca, cinnamon, cardamom, and salt in a large bowl.
• Place a baking sheet on the lowest rack to catch any drips.
• Remove crust from refrigerator and place filling inside.
• Sprinkle crumb topping evenly over pie filling. Add strips of foil around the outer edge to avoid over-browning.
• Bake for 20 minutes. Lower oven temperature to 375 degrees and continue baking 30 minutes longer. Rotate the pie halfway through until crust is browned and filling is bubbling.