Triple Berry Pie
2 cups raspberries
2 cups blackberries
2 cups blueberries
1 teaspoon Morton & Bassett Pure Vanilla Extract
1 teaspoon Morton & Bassett Ground Cinnamon
1 cup flour, split in half for filling and topping
½ cup sugar
1 tablespoon cornstarch
1 cup oats
¾ cups packed brown sugar
8 tablespoons butter, cold and cubed
1 package frozen or homemade pie crust
Preheat the oven to 400°F.
In a medium mixing bowl, combine the raspberries, blackberries, and blueberries. Add sugar, flour, corn starch, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and Morton & Bassett vanilla extract. Mix, till berries are well coated and set aside.
Make the crumble topping by combining oats, cold butter, brown sugar, flour, and Morton & Bassett Ground Cinnamon. Using a fork or pastry cutter, combine butter into the mixture. Hands also work.
In a pie dish, gently drape pie crust. Pour the berry filling over the pie crust and top with the crumble topping.
Bake for 30-40 minutes, until the crust is golden brown. Let cool, garnish with whipped cream and berries.