fruit pie with crunchy top

The pie is a very flexible recipe.

Start with the bottom crust, if you like to make your own crust that's awesome.

Here's mine.

1 cup Whole Wheat Pastry Flour

½ tsp Sea Salt

½ Tb ground Cinnamon

½ cup Chilled Shortning

¼ cup Chilled Unsalted Butter

3-5 Tb Chilled Water

Place flour, salt, cinnamon, and in medium-size, chilled bowl. Break up chilled Shortning and butter and cut into flour mixture with a fork or a pastry blender until there are pea-sized pieces of dough.

Slowly add ice water one tablespoon at a time and blend with fork. Do not overwork; blend until just mixed and dough holds together.

Cover with plastic wrap and refrigerate for at least 12 hours. Remove from refrigerator at least 1 hour before handling.

Now the filling.

I used canned fruits, there is a unlimited combination of fruits you can mix.

use 2 cans of fruit, drain and put into a bowl then stir in ¼ cup of corn starch and ¼ cup of sugar. Set this mix aside and prepare topping.

The topping is another easy one but this must be made from scratch.

You'll need  -

¼ cup Whole Wheat Flour

¼ cup Brown Sugar

½ cup Whole Grain Oats

dash of Cinnamon, Nutmeg, Clove powder - dash to taste use a lot or use a little, your choice.

6 Tbsp room temperature Butter

Combine all dry ingredients in a bowl then cut in butter till it looks crummy.

I use my hand to mix this, just remember to wash your hands before and after.

Now pour fruit mix into pie crust, and sprinkle on crumb topping and bake in pre-heated oven for 30 minutes at 400°.

Cool your pie in the refrigerator for a couple hours, the serve. your can reheat pie in oven or microwave.

Cooling the pie is important, it allows the filling to thicken, so you don't end up with a runny mess.