Recipe: Mixed Berry Streusel Pie

MIXED BERRY STREUSEL PIE

FOR THE CRUST AND STREUSEL:
1 1/2 cups all-purpose flour
9 graham crackers, broken into rough pieces
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
2 ounces cream cheese, cut into 1/2-inch pieces
1 teaspoon vanilla extract
1/2 cup old-fashioned oats, uncooked
1/2 cup packed light brown sugar
FOR THE FILLING:
6 cups mixed berries
3/4 cup granulated sugar
1/2 teaspoon grated lemon zest
3 tablespoons Minute tapioca

TO MAKE THE CRUST AND STREUSEL:
Process flour, graham crackers and salt in food processor until finely ground. Add butter, cream cheese and vanilla and pulse until dough forms. Remove 2 cups dough from processor and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to greased 9-inch pie plate. Press dough evenly into pie plate and flute edges. Cover dough with plastic and refrigerate until firm, at least 1 hour or up to 24 hours.

Add oats and brown sugar to food processor with remaining dough and pulse until mixture resembles coarse meal. Transfer to bowl and use fingers to pinch topping into peanut-sized clumps. Cover and refrigerate.

TO MAKE THE FILLING:
In a saucepan, cook 2 cups berries over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest; simmer until thickened, about 5 minutes. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries and tapioca in large bowl until combined. Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie.

Bake pie on rimmed baking sheet in 350 degree F oven until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes; refrigerate until set, at least 2 hours or up to 24 hours. Serve.

Makes 8 to 10 servings
Adapted from Cook's Country by the editors of America's Test Kitchen