Mommy's Blackberry Raspberry Pie

(WJBK) - Get this recipe courtesy of Linda Hundt of DeWitt, the 17th Annual American Pie Council Crisco National Pie Championships winner.

Filling

• 5 cups fresh or frozen Michigan blackberries
• 1 cup sugar
• ¼ rounded cup cornstarch
• 1 TB fresh orange juice
• 2 ½ cups fresh or frozen Michigan raspberries
• 9inch frozen homemade pie crust

Crumb topping

• 1 ¼ cups of flour
• ½ cup uncooked oatmeal
• 1 ½ cups sugar
• ¼ teaspoon salt
• 11/2 sticks of butter softened

Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly.

Combine 5 cups blackberries, sugar and cornstarch. Stir on medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add orange juice. Pour fresh or frozen raspberries on bottom of frozen pie crust. Top with blackberry cooked filling. Top with crumb topping, spreading generously around edges.
Bake at 400 degree oven until filling bubbles over. 45 minutes to a hour.