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Yield
8 servings.

How to Make It

Step 1

Combine 1 cup flour, salt, and oil; stir until crumbly. Combine water and 1 teaspoon lemon juice; sprinkle evenly over surface of flour mixture, and toss with a fork until mixture is crumbly. (Do not form a ball.) Press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll into an 11-inch circle.

Step 2

Remove top sheet of plastic wrap. Invert dough into a 9-inch pieplate coated with cooking spray; remove remaining plastic wrap. Fold edges of pastry under, and flute. Line pastry with wax paper; fill with pie weights. Bake at 400° for 8 minutes. Remove wax paper and weights; prick bottom and sides of pastry with a fork. Bake 6 minutes. Cool on a wire rack.

Step 3

Combine 1/2 cup sugar, 2 tablespoons flour, cinnamon, and 1/8 teaspoon nutmeg. Toss fruit with remaining lemon juice; add flour mixture, and stir. Spoon into pastry. Bake at 350° for 25 minutes.

Step 4

Place oats in container of an electric blender; process until ground. Combine oats, remaining sugar, 1/4 cup flour, and 1/8 teaspoon nutmeg; cut in margarine with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle over fruit, and bake 30 minutes. Let cool completely.

Light and Luscious

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