CANTALOUPE-RASPBERRY PIE

Cantaloupe-Raspberry Pie image

Number Of Ingredients 11

1 cup All-Bran® Original
1/4 cup pitted dates
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons cold water
2 tablespoons cornstarch
2 cups apricot nectar
1 teaspoon grated lemon peel
3 1/2 cups very thinly sliced, ripe cantaloupes
1 cup fresh or frozen raspberries, thawed and well-drained

Steps:

1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.

Nutrition Facts : Nutritional Facts Serves