Ingredients for filling:
- 6 peeled peaches, sliced thinly
- 1 cup blueberries
- Juice from ½ small lemon
- Pinch of salt
- 1 ½ tablespoons arrowroot
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ tablespoon fruit sweetened apricot spread
- 1 ½ tablespoon clover honey
- 1 whole wheat pastry pie crust* see below
Ingredients for topping:
- ½ cup rolled oats
- ½ cup whole wheat pastry flour
- ¼ cup sliced almonds
- 3 tablespoons date sugar
- Pinch of salt
- 2-3 tablespoons olive oil
- Preheat oven to 350 degrees F.
Ingredients for Whole Wheat Pastry Goat Butter Pie Crust:
- 7 tablespoons very cold goat butter
- 1 ¼ cups whole wheat pastry flour
- ⅛ tsp salt
- 2 to 3 tablespoons ice water
Instructions for filling:
Toss the fruit with lemon juice, pinch of salt, arrowroot, spices, apricot spread and honey.
Carefully place the fruit in the unbaked pie shell.
Prepare the topping: Mix the oats, flour, almonds, maple sugar, and salt together in a bowl. Add the oil and, with fingers or a pastry blender, mix until crumbly. Sprinkle the topping all over the pie, carefully pressing down just a bit to secure.
Bake for 1 to 1 ¼ hour. You may want to place a cookie sheet on a lower rack under the pie to catch any juice that may drip down onto the oven.
Serves 8 (one 9-inch pie shell)
Cut the butter into tablespoons and then each tablespoon into quarters.
Put cut butter in the freezer while mixing flour and salt.
Mix the whole wheat pastry flour with the salt in a medium bowl or a food processor.
Add the cold butter pieces and cut in using a pastry blender or by pulsing in the food processor.
Add ice water, ½ tablespoon at a time until dough forms into a ball.
Gather up and pat into a disk. If possible, refrigerate dough for 30 minutes before rolling out.
When ready to use, roll dough out between 2 sheets of wax paper. Place dough in pie plate fitting loosely and then pressing into place.