Berry Pie with Crisp Topping

Yield: one pie

1 unbaked pie crust (I use Ad Hoc's version, by far the best I've tried)

Filling:
5 cups  fresh organic local berries, well washed
2/3 cup sugar
1/4 cup flour
1 1/2 T lemon juice

Gently mix the filling together and let sit for 15 minutes.

Preheat oven to 400. Meanwhile make the crisp topping.

Topping:
1/2 cup flour
1/4 cup lightly packed brown sugar
1/2 cup toasted pecans or walnuts
1/4 t cinnamon
1/4 t freshly grated nutmeg
1/2 t grated orange peel
4-5 T cold unsalted butter

Mix together the dry ingredients in a medium bowl.  Cut in the cold butter until well mixed and crumbly.  Add the nuts and use pastry cutter to mix them in and break them up a bit.

Add the filling to the pie crust.  Add 1-2 tbsp butter cut into small pieces.  Sprinkle the topping evenly over the berries.

Bake for 10 minutes at 400 degrees.  Reduce the heat to 350. Bake 35-40 minutes or until the top is lightly browned.  This pie may drip, so place some aluminum foil under the pie pan.