Berry pie with crunchy granola crumble

Ingredients:

• Roll out the finished chopped shortcrust pastry for the pie into a 30 cm disk.
• 1 kg frozen berry mix (raspberries, black currants), defrosted
• Zest and juice of 1 lemon
• 1 cup of sugar
• 3 tbsp instant tapioca
• 0.75 cups premium wheat flour
• 0.25 cups brown sugar
• 4 tbsp chilled butter, diced
• 1 tbsp. granola (breakfast cereal)
• 220 g whipped cream
• 2 tbsp. maple syrup

Preparation:

1. Preheat oven to 375°F (190°C). Position a rack in the upper third of the oven. Pour the dough into a 9-inch (23 cm) pie pan and place it on a parchment-lined baking sheet.
2. In a large bowl, combine the berries with the lemon zest and juice, then add the sugar and tapioca. Mix well and set aside.
3. In a medium bowl, combine the flour and brown sugar. Using a fork or pastry cutter, cut the butter into coarse crumbs. Stir in the granola.
4. Pour the berry mixture over the dough and sprinkle with the granola mixture. Bake until the pie filling is bubbling and the top is golden brown, 45-50 minutes. (If the top starts to brown too quickly, cover it with foil.) Remove the pie from the oven and let it cool for at least 1 hour before serving.
   
   Mix the whipped cream and maple syrup well. Serve with the pie.