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Three-Berry Pie with Crumb Topping Recipe

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:6-8 servings

Ingredients

  • 1-1/2 cups fresh or frozen blueberries
  • 1-1/2 cups fresh or frozen blackberries
  • 1-1/2 cups fresh or frozen elderberries or raspberries
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 4 tablespoons quick-cooking tapioca
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup butter

Directions

  • 1. In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.
  • 2. For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 piece) equals 445 calories, 15 g fat (8 g saturated fat), 25 mg cholesterol, 180 mg sodium, 77 g carbohydrate, 4 g fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.