Cherry, blueberry, and peaches mingle in a light lemon filling topped with a whole grain crumble topping and it gives this pie just a little bit of a fruit crisp twist. It gives you a rich whole grain experience. Add to that our, Homemade Pie Crust...and you can't go wrong. Here's our chef's recipe. It's delicious!
Cherry Peach Crumble Pie
2 cups Peaches, Frozen, sliced
1 cup Blueberries, Frozen
1 can (15 oz) Organic Cherry Pie Filling
3 Tbsp. Cornstarch
½ cup Lemon Juice
1 cup Specialty Grains Rolled Oatmeal
1 cup Panhandle Milling Whole Wheat Flour
½ cup chopped pecans
¾ cup Butter, melted
½ cup brown sugar
1 ½ tsp. Cinnamon
1 Panhandle Homemade Pie Shell, prepared
Directions: In a large bowl, combine the lemon juice and cornstarch until smooth. Add the peaches, blueberries and cherry pie filling. In a separate medium bowl, combine the crumb topping ingredients until well blended. Pour the filling into the prepared crust.
In a separate medium bowl, combine all the crumb topping ingredients and spread the crumb topping over the pie.
Bake at 375 °F. for 30-35 minutes until golden brown. Allow cooling before serving.
Yield 10 servings. Estimated Nutritional information: 369 calories, 26 g fat, 73 g carbohydrates, 6 g fiber, 4 g protein.