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No-Bake, Summer Fruit Pie

1/4 teaspoon canola oil
3/4 cup granola (without dried fruit, maple walnut is nice)

1 cup peach or apple juice
1 1/2 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 to 1 cup blueberries

Brush the bottom of a 9-inch pie plate lightly with oil.

Using on-off pulses, buzz the granola in a food processor to break
up any large lumps and create a fairly coarse flour. Spread the
granola evenly on the bottom of the plate. Set aside.

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.

Arrange a circle of peach slices around the outer rim of the pie
plate so that about 1/3 of the slice covers the rim of the pie
plate and the remaining 2/3 of the slice tilts down the pie. Cover
the remainder of the crust with a layer of sliced peaches. Arrange
the kiwi slices on top of some of the peaches, partially overlapping
each other, in a concentric circle. Arrange the strawberry halves
in a circle inside of the kiwis. Mound blueberries in the center
and dot them here and there between the kiwis and peaches. (The
object it to fill the pie shell decoratively to brim with fruit!)

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. Chill
the pie if it is not needed within the next few hours, but for
optimum taste, serve it at room temp.

Notes: 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.


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