The mulberry saga continues, this time in a summer classic, the berry crumble pie... As usual, you can use this same recipe with any berries (particular black or blue). This was a very simple recipe and used up lots of berries in a hurry! The mulberries go bad quickly, so once they are picked I try to use them the same day. The flavor and texture seemed to be somewhere between a blueberry and a blackberry pie, in other words, really freakin' good. I took this one to a cookout potluck... When the hostess brought out a carton of vanilla ice cream, my friend Taryn and I instantly looked at one another and shouted, "à la mode!". I hadn't planned for that, but now I highly recommend it.
-1 single 9-inch pie crust
-3-4 c mulberries
-1 c sugar
-1/4 c flour
-Juice of one lemon
-1/2 c flour
-1/2 c oats
-1/4 c butter
-1 tsp cinnamon
-> Preheat oven to 400 degrees.
Combine berries, flour, sugar and lemon juice. I packed the berries in as much as I could. Pour into prepared pie shell.
Mix flour, oats, butter and cinnamon with a fork, pastry cutter, or even a food processor until crumbly. Crumble on top of berries evenly.
Bake for 15 minutes at 400 degrees and then reduce to 350 degrees and bake for an additional 30 minutes or until top is golden brown. This was a very juicy pie, so I highly recommend placing a pan under the pie to catch drips!
~*TIP: The richness of this pie demands a cool, creamy complement. As mentioned above, serve à la mode, with fresh whipped cream or even just with a big, cold glass of milk, either standing next to it or dumped all over it, Matson style. Yes, we eat milk on our fruit pie. Try it, you'll never go back to dry pie. *~