• Preheat oven to 400 degrees. 
• Combine the blueberries and maple syrup in a medium sized bowl. 
• Combine the sugar and cornstarch in a small bowl, then stir the mixture into the blueberries along with the lemon juice and cinnamon. 
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Roll the other half of the pie pastry into a 10 inch circle on a sheet of lightly floured waxed paper.
• Moisten the outer edge of the pie shell with a pastry brush.
• Invert the pastry over the filling, center, and peel off the paper. 
• Press the top and bottom pastries together along the dampened edge. 
• Using a knife, trim the pastry flush with the edge of the pan.
•  Pinch and push the pastry slightly down inside the pan so that it sits just below the edge.
• Doing so will protect the pastry, as it has a tendency to over brown.
• Poke several steam vents in the top of the pie.
• Place the pie on the center over rack and bake for 25 minutes. 
• Reduce the oven temperature to 350 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
• Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills.
• Continue to bake until the juices bubble thickly along the edge, 25 to 30 minutes. 
• Remove and let cool. 

  

• Preheat the oven to 400 degrees.  
• On a sheet of lightly floured waxed paper, roll the pastry into a 12 inch circle with a floured rolling pin. 
• Invert the pastry over a 9 inch pie pan, center, and peel off the paper.
•  Tuck the pastry into the pan, without stretching it, and sculpt the edges into and upstanding ridge. 
• Place in the freezer for 15 minutes.
• Combine the raspberries, 1/2 cup of sugar, and the lemon juice in a large bowl. 
• Toss gently to mix, then set aside for 10 minutes to juice.
• Meanwhile combine the remaining 3 tbs sugar and cornstarch and nutmeg in a small bowl. Stir the mixture into the fruit.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Scatter the butter over the dry mixture and pulse until the mixture resembles fine crumbs. Dump the crumbs into a large bowl and gently rub between your fingers to make large, buttery crumbs. 
• Remove the pie from the oven and reduce the oven temp to 375 degrees.
• Add the quick cooking oats, sprinkling evenly over the pie. This will help soak up some of the juice  and form a barrier for the crumb topping. Bake for 5 minutes. Remove from the oven.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands. Return the pie to the oven, placing it so that the part that faced the back of the oven is now facing forward. Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge of the pie, about 25 minutes.
• Transfer pie to a wire rack and let cool.

  

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