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Oregon Trail Berry Crumb Pie

Categories: Cakes/pies
Type: Desserts and Baked Goods

The blend of blueberries and raspberries in this crumb pie makes for a distinctive dessert.

Serves: Serves: 8


  • 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
  • 1 (4-serving) package JELL-O sugar-free lemon gelatin
  • 1 1/4 cups water
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 1 (6-ounce) Keebler graham cracker piecrust
  • 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham cracker squares made into crumbs
  • 1 tablespoon (1/4 ounce) chopped walnuts
  • 2 tablespoons pourable Sugar Twin or Sprinkle Sweet

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  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, combine dry pudding mix, dry gelatin, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often.
  3. Remove from heat. Gently stir in blueberries and raspberries.
  4. Evenly spoon hot mixture into piecrust.
  5. In a small bowl, combine graham cracker crumbs, walnuts, and Sugar Twin. Sprinkle crumb mixture evenly over fruit filling.
  6. Bake for 30 minutes. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
  • A self-seal sandwich bag works great for crushing graham crackers.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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