Berry Patch Pie

A delightful, colorful pie I easily reduced the fat and sugar by replacing part with greek yogurt and allowing the berry flavor to take the center stage instead of too much sugar. The calories are reduced because this is a single crust pie with a simple lighter topping. It has an abundance of flavor and all of my children loved it, even those who weren't big raspberry fans! Try it out, enjoy and please let me know what you think!

Preheat oven to 450 degrees

1 unbaked pie shell
1/2 cup sugar
6 oz cup of Greek yogurt
1/4 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
2 cups fresh raspberries
2 cups fresh blueberries
1/4 cup plain bread crumbs
2 tablespoons sugar
1 tablespoon melted butter

Line the bottom of pastry lined pie with a doubled sheet of foil and bake at 450 degrees for five minutes, uncover and bake for 5 more minutes. Remove from oven and cool. Reduce oven temperature to 375.

Wash berries and set aside. In a small bowl combine yogurt, sour cream, sugar, flour and salt.

In a small bowl combine bread crumbs and sugar with melted butter.

Place berries in prebaked and slightly cooled pie shell. Spoon yogurt mixture on top. Sprinkle bread crumb mixture on top.

Cover edge of pie and bake at 375 for 25 minutes. Remove edge covering and bake additional 25 more minutes or until top is golden and berries are bubbling.

Cool and serve, it is wonderful warm or cold the next day. Keep refrigerated. Do use fresh berries, frozen makes too much juice and will result in a soggy pie.