ABOUT THE RECIPE:

Pear, Apple, and Walnut Crostata features ground oats combined with walnuts, raisins, and shredded coconut to make a quick, easy, and crisp crust for this delectable fruit pie. For the filling, juicy pears and apples get all dressed up with a dab of sugar—just enough to satisfy a sweet tooth!

Makes 6 to 8 servings

CRUST

2/3 cup raisins
1/2 cup rolled oats
1/3 cup chopped walnuts
1/4 cup unsweetened shredded dried coconut

FILLING
2 firm pears, peeled, cored, and sliced
1 large apple, peeled, cored, and sliced
1/3 cup chopped walnuts
2 heaping tablespoons brown sugar, maple sugar, or sucanat
2 heaping tablespoons maple syrup
1/2 teaspoon ground cinnamon

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Oil a 9-inch pie plate.

Put the raisins, oats, 1/3 cup walnuts, and coconut in a high-performance blender or food processor and process until the mixture forms a dough. Press the oat mixture evenly into the bottom and part of the way up the sides of the pie plate.

Put the pear slices, apple slices, 1/3 cup walnuts, maple sugar, 1 heaping tablespoon of maple syrup, and ground cinnamon in a large bowl and stir gently until combined.

Pour the filling into the crust and spread it in an even layer, smoothing the top as you go. Bake the pie for 25 minutes.

Remove the pie, and brush the top with 1 heaping tablespoon maple syrup. Tent the pie with foil and bake 10 to 20 minutes, until the fruit is softened and edges of crust are slightly golden. Cool 20 minutes and serve warm.

Alternatively, refrigerate for 4 to 6 hours and serve the pie chilled. Covered tightly and stored in the refrigerator, leftover pie will keep about two days.