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Categories:
pie filling almonds rolled oats matzoh meal whole wheat pastry flour salt butter syrup firm pears fresh figs lemon puree sugar cinnamon cornstarch topping rolled oats puree sugar butter egg
Viewed: 11 - Published at: 5 years agoIngredients
- Oatmeal Almond Crust and Pear Fig Pie Filling
- 1 cup almonds, toasted
- 3/4 cup rolled oats
- 1/4 cup matzoh meal
- 1/3 cup whole wheat pastry flour (or the flour of your choice)
- 1/4 teaspoon salt
- 4 tablespoons melted butter (1/2 stick)
- 3 tablespoons agave syrup (you could use maple syrup with equally good results)
- 4 firm pears, peeled, cored, and sliced
- 8 fresh figs, sliced into quarters
- 1 lemon, zested and juiced
- 1/3 cup date puree (method given above)
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon cornstarch
- Topping
- 1 cup rolled oats
- 2 tablespoons date puree
- 1 tablespoon sugar
- 2 sprigs cubed butter
- 1 egg
Method
- For the Crust: Preheat oven to 350F. Combine all ingredients in the food processor and till finely ground, scraping down sides and bottom once or twice. Chill while the oven is preheating. Press on the bottom and up the sides of a 9 inch spring-form pan. Bake for 10 minutes. Remove and cool.
- For the Pie: Keep the oven at 350F
- In a large non-reactive bowl, combine together and thoroughly coat the sliced pears with the lemon zest and juice. Add the date puree, sugar, cinnamon, cornstarch, and mix all together.
- Pour into prepared pie shell.
- Cover the pie with the topping (below). Bake for one hour. Remove from oven and cool. Serve with ice cream or fresh whipped cream.
- Combine all ingredients in a bowl. I simply used my hands to squish all the ingredients together forming a loose paste.
- Drop atop the pie filling and follow baking instructions above.
