- 1
Ingredients
- 1/4 teaspoon canola oil
- 3/4 cup granola (without dried fruit, maple walnut is nice)
- 1 cup peach or apple juice
- 1 tablespoons agar-agar flakes
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- 2 or 3 large ripe peaches, cut into 1/4 -inch slices
- 1 to 2 ripe kiwis, peeled and cut into 1/4 inch rounds
- 6 to 8 medium strawberries, halved
- 1/2 cup to 1 cup of blueberries
Preparation
Step 1
In a small saucepan, begin to heat the juice. Stir in the agar flakes and simmer until most of them are dissolved, about 1 to 2 minutes.
Transfer to a liquid measuring cup and stir in the lemon juice and vanilla. Place in the refrigerator to cool.
Once the glaze is room temperature or cooler, pour it evenly over the fruit. The glaze should be thin enough to seep betweenthe fruit. If the glaze becomes too thick to pour, return it to the pan and heat it slowly while stirring. Allow the glaze to set at room temperature for about 1 hour.
This crust is different from a flaky pie crust. The granola becomes soft as it absorbs the fruit juices and glaze, and it creates a puddinglike base for the filing. However, you can slice the pie the usual way. Variations: Instead of peaches, try plums, apricots, or nectarines. Use pitted cherries or grapes in place of the blueberries For the glaze, either intensify or complement the fruit flavor by using juice to match. For example, use peach juice on a peach pie, or white grape juice on a plum pie.