Name: No Bake Fruit Pie
Ingredients: 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 tablespoon agar-agar flakes; 3 tablespoon 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

No Bake Fruit Pie

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A medley of fruits and flavors that will please your tastebuds with every bite, No Bake Fruit Pie is a wonderful treat. Made with peaches, kiwis, strawberries and blueberries, this fruity delight will be loved by everyone. Indulge yourself in a fruity, no bake, dessert recipe tonight.

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.

Ingredients

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 tablespoon 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

Instructions

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.