Blueberry Crumb Pie

Buy the sweetest blueberries you can find, then bake them up in this pie.

Makes 8 slices

1 unbaked 9-inch deep-dish pie shell
6 cups fresh blueberries, stemmed and rinsed
1/2 cup granulated sugar
1/4 cup instant tapioca
3 tablespoons fresh lemon juice
FOR THE TOPPING
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter, softened

1. Line a large baking sheet with foil and place it on lower oven rack (this will catch any drips from pie). Preheat oven to 375 F.

2. In a large bowl, toss blueberries, granulated sugar, tapioca, and lemon juice.

3. Spoon fruit into pie shell, mounding it in center.

4. To prepare topping, in a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Using a fork, stir in butter until coarse crumbs form. Sprinkle topping evenly over fruit.

5. Bake pie until juices are bubbling and crust is golden, about 45 minutes. Transfer to a wire rack and cool completely.