BLUEBERRY-RASPBERRY CRUMB PIE

My freezer is still loaded with blueberries and raspberries and I decided to use them for this pie. Frozen berries can be runny in a pie, but my trick was to use tapioca. It's great for fruit fillings -- firming up the juice with no runs. I had leftover crumb topping and pie dough in my freezer, and I used that too.

The bland crumb topping blends perfectly with the tart sweetness of the fruits. Lemon and orange flavorings complement the berries nicely without overpowering -- in fact you'd be hard pressed to tell someone what flavors are in this pie, because what you taste are the berries. Even the cinnamon and nutmeg work behind the scenes to draw your attention to the stars: blueberries and raspberries.

Blueberry-Raspberry Crumb Pie

Source: Judy's Kitchen

Rating: 9 out of 10

INGREDIENTS:

1. your favorite pie crust

2.Crumb Topping:

1/4 cup whole wheat flour
2 Tbsp. quick oats
pinch sea salt
2 Tbsp. sugar
1/2 tsp. molasses
1 Tbsp. SB 50/50 Butter Blend

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

3. Pie 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. Smart Balance buttery spread

Preheat oven to 400F. In large bowl, combine fruits, sugar, tapioca and flavorings, stirring well to combine. Let sit for 15-20 minutes. Fill pie crust. Dot with Smart Balance. Cover with crumb topping. Place pie in oven and immediately reduce heat to 350F. Bake 40-45 minutes, or till pie begins to bubble and crust browns. Transfer to wire rack to cool before serving. Yield: 8 servings.