One of the things I love about living in the Mitten is all the fresh fruits we have available to us. Blueberries are just starting to show up at the farmers markets. Although I love to just eat the berries on my salads, yogurt or by the handfuls, I do occasionally like to make pies for my husband. He would rather have pies than any other dessert. A friend of mine told me about Keebler having a reduced fat graham crust. I can’t always find them so when I do, I stock up! These pie crusts are great for making lots of different pies/desserts. Enjoy!!!! For comments/questions email email@example.com
Mixed Berry Pie
1 Keebler Ready Crust Reduced Fat Graham Pie Crust
2 tablespoons Egg Beaters
1/2 cup sugar
1/2 cup all-purpose flour
2 cups halved fresh strawberries ( if you don’t have any fresh, just use more of the blueberries/raspberries)
1 1/2 cups fresh red raspberries, blueberries or combination of raspberries and blueberries
2 teaspoons grated lemon peel
1/3 cup rolled oats
1/3 cup sugar
3 tablespoons flaked coconut
4 teaspoons butter or margarine, melted
Brush bottom and sides of the graham crust with Egg Beaters. Place the crust pan on a baking sheet. Bake at 375 degrees F for 5 minutes.
In large bowl combine 1/2 cup sugar and flour. Add strawberries, raspberries and lemon peel. Gently toss until coated. Spoon into crust.
In small bowl combine oats, 1/3 cup sugar and coconut. Stir in butter. Sprinkle over pie. Bake at 375 degrees for about 45- 50 minutes or until bubbly. (If necessary, loosely cover pie with foil during the last 15 minutes of baking to prevent over-browning). Cool on wire rack.