You need...
1-1/2 hours
2 mixing bowls
350 degree F. oven
Two 9-inch regular pie shells
   (as opposed to deep dish pie shells)

Streusel topping:
12 tablespoons cold butter
1 cup flour
6 tablespoons brown sugar (light or dark)
1 cup oats

Pie filling:
1 cup sugar
2/3 cup flour
1-1/2 teaspoons ground cinnamon
1 teaspoon coriander
1-1/4 cups frozen blueberries
3/4 cup frozen raspberries
6 cups chopped apples
   (about 1-1/2 pounds apples)

1. Make the pie crusts or let two frozen pie shells defrost while you make the topping and filling.

Streusel topping:
Use a pastry cutter to cut the butter into the flour and sugar. Keep at it until the mixture holds together, sort of like wet sand. Stir in the oats and set aside.

Pie filling:
1. Mix the dry ingredients together in a big mixing bowl.

2. Don't defrost the berries. Just toss the diced apples and frozen berries with the dry ingredients. Keep stirring until most of the flour sticks to the fruit.

3. Mound the fruit into your unbaked pie shells (stir any remaining flour into the streusel mixture) and spread the streusel over the top of the pies. Bake at 350 degrees F until the crust and topping are golden brown - 45 minutes to an hour. Cool to warm before serving. Good with vanilla ice cream.