For Crust
1 1/2 c. Nature's Path® Heritage Raspberry Granola
1/2 c. Nature's Path® Oaty Bites
1/4 c. melted butter or vegetable oil
1 tsp. flax meal
For Filling
3 large eggs or egg replacer
3 c. Stoneyfield low-fat plain yogurt
1/4 c. honey
2 tbs. packed brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/8 tsp. salt
1 1/2 c. fresh or frozen peeled, sliced, peaches
1/2 c. fresh or frozen (defrosted) raspberries, for garnish

1. Place oven rack in bottom third and preheat oven to 350°F.

2. To make crust: Place both cereals in bowl of food processor and pulse to create a coarse meal. With motor running, pour in butter and then 2 tbs. hot water and process about 30 seconds more.

3. Press dough into bottom and part way up sides of a 10-inch pie plate. Bake for 10 minutes. Set on a cooling rack.

4. In a small bowl, stir flax meal into 1 1/2 tablespoons warm water until blended. Brush flax mixture onto bottom of pie crust.

5. To make filling: In a bowl, lightly beat eggs or egg replacer. Blend in yogurt, honey, brown sugar, vanilla, pumpkin pie spice, ginger, and salt. Arrange peaches on crust. Pour yogurt mixture over peaches.

6. Bake until edges are browned and center is slightly jiggly, but not runny, about 1 hour.

7. Cool on a rack. Serve at room temperature or chilled, with raspberries scattered on top.

Serves 8
At Nature’s Path we recommend you use organic ingredients whenever possible.