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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Entered for safe-keeping, from Womans World June 1, 2009 magazine. This has a homemade cookie crust with oats and walnuts, topped with peach preserves, Cool Whip, crystallized ginger, and blueberries, raspberries, and strawberries. These fruits are best in June. Ingredients:
1 cup butter, at room temperature |
3/4 cup confectioners' sugar |
1 1/2 cups flour |
1/4 teaspoon salt |
1/2 cup old fashioned oats |
1/4 cup chopped walnuts, toasted |
2/3 cup peach preserves |
2 tablespoons minced crystallized ginger |
2 cups frozen whipped topping, thawed |
12 ounces blueberries |
6 ounces raspberries |
1 1/2 cups halved strawberries |
Directions:
1. PREPARE CRUST:.
2. On medium-high speed, beat butter with confectioners' sugar until fluffy.
3. On low speed, beat in flour and salt until combined.
4. Stir in oats and walnuts. Wrap in plastic wrap; refrigerate 1 hour.
5. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
6. Press dough into 12-inch round pizza pan.
7. Bake 12-14 minutes or until golden.
8. Cool completely on rack.
9. PREPARE TOPPING:.
10. In microwave-safe bowl, microwave preserves with ginger on HIGH in 10-second intervals until melted, stirring.
11. Brush half of the peach-ginger mixture over crust.
12. Transfer whipped topping to pastry bag fitted with rosette tip. Pipe topping around edge of pie; pipe a cross to create 4 quarters.
13. Fill with berries; brush with remaining peach-ginger mixture.
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