Triple Berry Pie with Granola Crunchy Crumb Topping
Level: Easy | Yield: 8 slices
Total time: 2 hr 5 min (Prep: 15 min | Inactive: 1 hr | Cook: 50 min)
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings | Calories: 592 | Total Fat: 24 g | Saturated Fat: 11 g
Carbohydrates: 93 g | Dietary Fiber: 6 g | Sugar: 53 g | Protein: 6 g
Cholesterol: 37 mg | Sodium: 128 mg
Ingredients
- 1 premade deep-dish frozen pie crust
- 3 (12-ounce) bags frozen mixed berries, thawed (recommended: Dole)
- 1 lemon, zested and juiced
- 1 cup sugar
- 3 tablespoons instant tapioca
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 4 tablespoons cold butter, cut into cubes
- 1 cup granola
- 1 (8-ounce) container whipped topping
- 2 tablespoons maple syrup
Directions
- Preheat the oven to 375F. Place a rack in the lower third of the oven. Arrange the pie shell on a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the thawed berries with the lemon zest, lemon juice, sugar, and instant tapioca. Stir thoroughly to blend and set aside.
- In another medium bowl, mix together the flour and brown sugar. Using a fork or pastry cutter, work in the cold butter until the mixture forms coarse crumbs. Stir in the granola.
- Pour the berry mixture evenly into the pie crust, then sprinkle the granola crumb topping over the berries. Bake for 45 to 50 minutes, or until the filling bubbles and the topping is golden brown. If the topping browns too fast, cover loosely with foil. Remove from oven and let cool on a wire rack for at least 1 hour before serving.
- Combine the whipped topping and maple syrup in a bowl, mixing until smooth. Serve this alongside the pie for an irresistible finish.
Recipe copyright Sandra Lee, 2011
