Anyberry Summer Pie

Filling

¾

up sugar

2 tablespoons cornstarch

Pinch of salt

5 cups berries, fresh or frozen

1 prepared pie shell (thawed slightly if frozen)

For the crumb topping:

½

cup rolled oats

¾

cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

½

teaspoon ground ginger

½

teaspoon allspice

½

cup (1 stick) butter, cut into small pieces

Heat the oven to 375 degrees.

To make the filling, in a large bowl mix the sugar, cornstarch and salt. Add the berries and toss gently until well mixed. Pile the filling into the prepared crust. Set aside.

To make the crumb topping, in a medium bowl combine the oats, flour, sugar, cinnamon, ginger, allspice and butter. Using your fingers, a pastry blender or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.

Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45 to 50 minutes, or until the crumb topping is golden brown and the berries are bubbling.

For clean slices, let the pie cool before slicing. Or serve warm with vanilla ice cream or whipped cream.

Associated Press