Berry Crumble Pie

With friends coming over for dinner on a Friday in March, and the dinner being one of our standards, Meredith felt that it was time to try out an experiment she had been mulling over for a while. She had the basics for a graham cracker pie crust and was working an idea for a berry filling as well.

It came together, and stayed together incredibly well, and tasted amazing, of course. Unfortunately, I didn't have the presence of mind to take a picture of a slice of the pie (it didn't last long enough) so you'll have to just believe me that the pie didn't fall apart.

Berry Crumble Pie

Part 1: Crust

1-1/4 cup graham cracker crumbs
1/3 cup sugar
1/4 cup oats
1/2 cup butter, melted

1. Preheat oven to 375-degrees.
2. Combine graham cracker crumbs, sugar and oats.
3. Add butter and mix in until crumbly.
4. Press mixture into a 9-inch pie plate bake for 6 minutes.

Part 2: Filling

3 cups mixed berries (fresh or frozen)
1/4 cup water
2 tbsp cornstarch
2 tsp lemon juice

1. Combine berries and half of the water in a medium saucepan and bring to a boil.
2. Reduce heat to low and let simmer for 2 minutes stirring frequently.
3. In a small bowl, stir together remaining water, cornstarch and lemon juice.
4. Gradually stir cornstarch mixture into blueberry mixture and continue stirring blueberry mixture for about 30 seconds or until mixture thickens.
5. Pour filling into pie crust.

Part 3: Topping

2 tbsp oats
3 tbsp brown sugar
2 tbsp butter

1. Mix all ingredients together until it reaches a crumbly texture.
2. Sprinkle on top of filling.
3. Bake pie for an additional 15 minutes.

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