Shelly's Recipe

BLUEBERRY-RASPBERRY CRUMB PIE

Category: Pies - Fruit

1 pie crust

Crumb Topping:
1/4 cup flour
2 tbsp quick oats
pinch sea salt
2 tbsp sugar
1/2 tsp molasses
1 tbsp butter

Combine all ingredients in bowl of food processor; pulse till mixture is like pebbles. Refrigerate till ready to use.

Filling:
3 cups blueberries
1 cup raspberries
1/2 cup sugar
1/4 cup instant tapioca
1/2 tsp orange zest
1/4 tsp lemon zest
1 tsp frozen orange juice concentrate
1 tsp lemon juice
1/8 tsp cinnamon
big pinch fresh grated nutmeg
2 tbsp butter

Preheat oven to 400. In large bowl, combine fruits, sugar, tapioca and flavorings, stirring well to combine. Let sit for 15-20 minutes.

Fill pie crust. Dot with butter. Cover with crumb topping. Place pie in oven and immediately reduce heat to 350. Bake 40-45 minutes, or till pie begins to bubble and crust browns. Transfer to wire rack to cool before serving.