-
1
In a bowl, stir the flour, brown sugar, cinnamon, and nutmeg to mix well.
-
2
Cut in the butter with a pastry blender until the mixture makes coarse crumbs; there may be some small pieces of butter still visible; that is fine.
-
3
Adjust oven rack one-third up from bottom of oven; preheat to 350u00b0.
-
4
In a bowl, combine the sugar and tapioca; add in the frozen berries, stir gently with a rubber spatula; let stand for 15 minutes, stirring occasionally.
-
5
Meanwhile, peel, quarter, and core the apple; cut it into 1/4 to 1/2 inch cubes.
-
6
Stir it into the berry mixture; sprinkle the lemon juice over the fruit and gently stir together.
-
7
Spread the berry mixture in a smooth layer in the crust; slowly and carefully sprinkle the crumb topping evenly over the berry mixture.
-
8
To prevent rim of the pie from overbrowning, cover edges of pie crust with foil.
-
9
Bake for 1 hour; then remove foil, increase heat to 450u00b0 and continue baking for 8-10 minutes, only until the filling begins to bubble up around the edges (watch it and do not let it bubble over.
-
10
Remove from oven; at this point the filling will be thin and soupy, but when it cools it will become firm and will slice nicely.
-
11
Serve at room temperature, plain or with vanilla ice cream.
-
12
Note: it is important that the crust be high and not have any low spots or the filling will bubble over.
