Start to finish: 1 hour, 10 minutes (20 minutes active) Servings: 8
Ingredients
1/3 cup quick-cooking rolled oats
2/3 cup whole-wheat flour
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons canola oil
Two 15-ounce cans dark sweet cherries in heavy syrup
2/3 cup sliced dried apricots
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1/4 cup orange juice
1 frozen 9-inch deep-dish pie crust
Directions
In a medium bowl, combine the oats, flour, brown sugar, honey and oil. Using a fork, work the mixture together thoroughly; set aside.
Heat the oven to 375 degrees. Set a strainer over a bowl. Pour the cherries into the strainer, reserving the syrup. Cut the drained cherries in half. In another medium bowl, combine the cherries with the apricots, then set aside.
In a small saucepan, stir together the sugar and cornstarch.
Slowly stir in the orange juice and 3/4 cup of the reserved cherry syrup (discard the rest, or reserve for another use). Stir the mixture over low until simmering and thickened, about 5 minutes.
Stir the thickened mixture into the bowl of apricots and cherries. Pour the filling into the pie shell. Sprinkle with reserved crumb mixture over the top. Bake the pie for 45 to 50 minutes, or until the fruit is bubbling and the topping is lightly browned.
Cool before slicing.
Per serving: 324 calories; 59 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 6 mg cholesterol; 64 g carbohydrate; 4 g protein; 3 g fiber; 102 mg sodium.
