INGREDIENTS
CRUST AND STREUSEL
1 1/2 cups all purpose flour
9 graham crackers
1/2 teaspoon salt
12 Tablespoons butter (Softened)
2 oz cream cheese (softened)
1 teaspoon vanilla
1/2 cup quick cook oats
1/2 cup light brown sugar packed
Category: Pies
FILLING
2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh raspberries
3/4 cup granulated sugar
1/2 teaspoon grated lemon zest
3 Tablespoons Minute tapioca
Servings: 8 - 1()
INSTRUCTIONS: For crust and streusel: Grease 9 in pie pan. Process flour, graham crackers and salt in food processor until finely ground. Add butter, cream cheese and vanilla and pulse until dough forms. Take out 2 c. dough (leaving remaining in Food
Processor) Roll out on floured surface. Place in pan and flute edges. Chill at least 1 hour. Add oats and brown sugar to remaining dough. Chill while preparing filling. Preheat oven to 350 degrees. Mix berries together.Measure out and cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 min. Stir in sugar and lemon zest and simmer until thickened, about 5 min. Let cool 5 min. Gently toss cooked berry mixture, remaining berries and tapioca in bowl to combine. Transfer mixture to chilled crust Scatter oat mixture evenly over pie. Bake on rimmed cookie sheet until bubbling around edges and streusel is browned and
crisp. 45 to 55 min. Cool on rack 30 min. then refrigerate until set at least 2 hours. Serve.
