1 1/3 c. fine whole wheat bread crumbs, mixed with 1/3 c. bran
1 tbsp. each pectin and arrowroot
1 tbsp. vanilla extract
1 tsp. coriander
1/2 tsp. lemon extract

FILLING:

3 c. sliced fruit or berries of choice
1/3 c. frozen apple juice
Concentrate

TOPPING:

1 c. fine whole wheat bread crumbs
1 tbsp. cinnamon
1 tsp. vanilla extract

To Make Crust: Place ingredients in a bowl, mixing well. Using a rubber spatula, press the mixture into the non-stick pie pan firmly (bottom and sides) to form an even crust. Bake the crust at 350 degrees for 15 minutes until lightly browned. Remove from oven and allow to cool.

To make Filling: Place filling ingredients in a saucepan. Bring to a boil, then lower the heat and simmer for a few minutes, stirring frequently until the mixture is thickened. Pour the fruit filling into the prepared crust. Combine the topping ingredients, mixing well. Sprinkle the topping over the filling, lightly pressing it in the fruit with a spatula. Bake at 375 degrees for 15 minutes. Let pie cool, then slice to serve. Serves 6 to 8.