RHUBARB FRUIT PIE

• made with fresh fruit of the season

Pastry and Topping:

• 2 cups granola (flaked coconut, chopped nuts, dried fruit, rolled oats, seeds and/or spices)
• 2 cups unbleached white flour
• 1/2 cup vegetable oil
• Unsweetened fruit juice (squeezed oranges, lemons,...)

Filling:

• 4 or 5 cups mixed, sliced fresh fruit (mostly rhubarb; apple, peach, strawberries, pineapple, whole blueberries),
• 1/4 cup unbleached white flour,
• 1 tablespoon lemon juice,
• Cinnamon and nutmeg to taste.

In a medium-sized mixing bowl combine granola, flour and oil and mix well. Gradually add fruit juice, adding just enough to form a soft dough. Divide mixture in half. Press one portion into a lightly oiled 9″ pie pan, covering bottom and size evenly. Save the remaining half for the topping.
In a large bowl toss fresh fruit with flour, lemon juice and spices to taste. Spoon into pastry-lined pie pan and sprinkle evenly with reserved granola topping. Bake at 375 degrees F (190 °C) for 40 minutes or until fruit is tender. Cool and refrigerate.
To serve, top each slice with chopped fresh fruit. Serves 8.
Dissolve 1 Miracle Berry tablet on your tongue before eating.