Pear Strawberry Pie Using this basic recipe, experiment with different seasonal fruits from rhubarb to papaya, berries and even bananas. It's delicious served with vanilla soy ice cream. Makes 8 Servings.
	Ingredients: 4 cups peeled and chopped pears 1/2 cup whole wheat flour 2 tablespoons fruit juice concentrate or maple syrup 1/2 cup quick-cooking rolled oats 1/4 cup sucanat sugar 2 tablespoons arrowroot 1/8 teaspoon sea salt 1 pint strawberries, stemmed and halved 4 tablespoons chopped walnuts 2 tablespoons unsweetened applesauce 1 recipe Healthier Pie Crust 2 tablespoons soy margarine
	Instructions: 1. Preheat the oven to 300°F. In a nonstick skillet over medium heat, cook the pears for 2 to 3 minutes, then add the fruit juice. Continue cooking for 10 to 12 minutes until the exterior of the fruit is soft. Mix the arrowroot with 2 tablespoons of water, add to the pears and cook for an additional 2 to 3 minutes. Transfer the pears to a mixing bowl and fold in the strawberries. 2. Roll out the pie dough and place in a 9-inch pie pan. Set aside. 3. In a mixing bowl, mix together the flour, rolled oats, sucanat, salt, chopped walnuts, applesauce and margarine. 4. Place the fruit filling in the uncooked pie crust and layer the flour-oat topping over the filling. Bake for 50 minutes. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.

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