1 (9") unbaked pie shell, refrigerated
5 c. blackberries
1/2 - 1 c. sugar
2 tbsp. cornstarch
1 tbsp. lemon juice
1/2 tsp. nutmeg
Pinch of salt

Preheat oven to 425 degrees. Stir together the blackberries, sugar, cornstarch, lemon juice, nutmeg and salt. Let stand for 10 minutes, then pour into pie shell. Bake in middle of oven for 20 minutes. Slide the oven shelf out and cover the pie evenly with crunchy oatmeal topping. Reduce heat to 350 degrees and bake for another 35 to 40 minutes until nicely browned and juices bubble thickly. Serve warm. Makes 8 to 10 servings.