A Celebratory Pie

and celebrating

Triple Berry Crumble Pie – 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 a mixture of berries. For this recipe, I used blueberries, raspberries, and strawberries.

Recipe 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
• 1/2 teaspoon Saigon cinnamon o 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice 
• 5 tablespoons cold butter, cut into small pieces 

Filling

• 6 cups mixed berries 
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons instant tapioca or 6 tablespoons cornstarch (do not use flour as a thickening agent for this recipe)  
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• Dash of salt 

Directions:

• Place crust in pie pan and refrigerate for 30 minutes.
• Make the topping by combining all ingredients in a 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.
• Combine the berries, sugars, lemon juice, tapioca, cinnamon, and salt in a large bowl to make the filling. 
• Place a baking sheet on the lowest rack to catch any drips. 
• Remove the crust from the refrigerator and roll it out to fit a 9-inch pie pan. Use a slotted spoon to scoop the filling into the pan.   
• Use fingers to break up oat topping. Sprinkle the crumb topping evenly over the pie filling. To avoid over-browning, add strips of foil around the outer edge. 
• Bake for 20 minutes. Lower the oven temperature to 375 degrees and continue baking for 30 minutes longer. Rotate the pie halfway through until the crust is browned and the filling is bubbling.