Mixed-Berry Streusel Pie

Submitted by Brookelynne26

"From Cooks Country"

 

• Ready In: 24hrs
• Ingredients: 12
• Serves: 8

ingredients

• 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
• 1⁄2 cup packed light brown sugar

• Filling

• 6 cups mixed fresh berries (see note)
• 3⁄4 cup granulated sugar
• 1⁄2 teaspoon grated lemon zest
• 3 tablespoons minute tapioca

directions

1. For the crust and streusel: Grease 9-inch pie plate. 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 food processor (leaving remaining dough in bowl of food processor) and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to prepared 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.
2. 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 streusel.
3. For the filling: Adjust oven rack to lowest position and heat oven to 350 degrees. Cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest and 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.
4. Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve.

Reviews

[2Bleu]

This is a wonderful pie. The few changes I made was to use a regular pie crust for the bottom, substitute some of the sugar for Splenda, and I used reduced fat cream cheese. We wanted warm pie, so we had some after letting it sit one hour at room temperature. The tapioca really help set this pie up nicely. We were a little disappointed that we really didn't taste the cream cheese, but still a wonderful pie. Thanks for sharing the recipe.

 

[Sharks With Laser B]

I just uploaded 5 photos of my third time making this pie. It is a little tedious with all of the steps, but it is truly worth the effort! I added in some pecans to the streusel top.