Filling:

2 lbs of apples, peeled, cored and cubed into 2″ cubes

2 lbs of pears, peeled, cored and cubed into 2″ cubes

1 Tsp Orange Zest

1 Tsp Lemon Zest

2 Tbsp lemon juice

2 Tbsp orange juice

1/2 cup white sugar

1/4 cup all purpose flour

1 Tsp Cinnamon

1/2 Tsp Nutmeg

Crumb topping:

1 1/2 cup all purpose flour

3/4 cup white sugar

3/4 cup brown sugar

1 cup of oats

1 cup Earth Balance butter substitute (keep super cold)

Preheat oven to 350 degrees. (Filling)In a large bowl place your peeled cubed pears and apples. Zest your lemon and orange, then slice them in half and add your juice. Then add your sugar, flour, cinnamon and nutmeg and toss well. Pour into a 13×9 french white bakers pan, level it out using a spatula and set aside. (Crumb topping)In your mixer add  your flour, sugars, oats then pull out your butter substitute from your refrigerator and add to mixer in small cubes. Turn mixer on level 2 then as its incorporating turn it up to level 3 then 4 then 5 until its nice and crumbly. Then immediately sprinkle this crumb topping fairly evenly over the top of the 13×9 pan with filling. Place into oven at 350 degrees and bake for about 50 minutes. Let cool then serve. Enjoy!

 Very Berry Pie Crust:

2 1/2 cups all purpose flour

1/4 Tsp Salt

1/2-1 Tsp White granulated Sugar

1/4 cup Spectrum Shortening

3/4 cup Earth Balance Soy free, dairy free, buttter substitute

1/2 cup ice water

Preheat your oven to 400Degrees. In your food processor add in the flour, salt, sugar, shortening and butter substitute. Pulse it a few times then begin adding in the ice cold water through the spout and pulse a couple more times. Remove the dough and knead in a disc on a lightly floured pastry mat. Add more flour to dough by tbsp if needed to get dough to right consistancy. Once patted into a disc wrap up in plastic wrap and place back in fridge for 10-15 minutes. Once chilled finish by rolling out into a 10” circle. Drape circle over your pie plate, trim sides if needed then fold the top and crimp your edges and prick the center and sides with a fork. Bake pie in the oven at 400 degrees for 10-15 minutes or until done. Pull out and let completely cool before adding your filling.

Very Berry Filling

1 pkg Strawberry Jello

2 Tbsp White granulated Sugar

1 1/2 Tbsp Cornstarch

2/3 cup water

1 quart fresh organic strawberries, stem cut off and quartered

1 small pkg organic blueberries

1 small pkg organic rasberries

Wash and prep your berries. In a large pot add your Jello, cornstarch and sugar and wisk them add in your water and stir well. Turn on stove to medium and continue stirring mixture until it runs a clear red instead of a cloudy red. Then pour this gelatine mixture over your washed berries, toss, then pour berries in your pie crust and place in the fridge for 1-2 hours until set. Slice and enjoy!