Triple Berry Pie with Granola Topping

I made this pie to go with Thanksgiving at our house. My husband LOVES berry pies, and "store-bought" is a dirty word in our house (unless it's a crust, haha), so I found this recipe on Food Network's website!

I decided to buy individual bags of berries to make up my own mixture of mixed berries rather than buying what the store had as their mixed berries selection. Also, the recipe doesn't say what kind of granola to use on the top, so I used a maple granola I found at Yoke's here in town. It went good with the maple whipped cream!

1 premade deep-dish frozen pie crust

3 - 12 oz bags of frozen mixed berries, thawed

1 lemon, zested and juiced

1 cup sugar

3 Tbsp instant tapioca

3/4 cup flour

1/4 cup packed brown sugar

4 Tbsp cold butter, cubed

1 cup granola

1 - 8 oz container whipped topping

2 Tbsp maple syrup

• Place a rack on the bottom third of the oven and preheat to 375 degrees.
• Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice and tapioca. Stir together to combine completely and set aside.
• In medium bowl, mix together flour and brown sugar. With a pastry cutter, cut in the butter until mixture resembles coarse crumbles. Mix in the granola.
• Pour berry mixture into the pie crust and top with granola topping.
• Bake until the inside of the pie is bubbling and top is golden brown (about 45 to 50 minutes). If top browns too quickly, cover with foil.
• Remove from the oven and let cool at least 1 hour on wire rack before serving.
• Combine whipped topping and maple syrup. Mix well until blended. Serve with pie.