COOKIE PIE..BUTTERY, PEANUTTY, FRUITY, TART AND CHOCOLATEY..AND YOU CUT THE SLICES!! GREAT vegan-vegetarian RECIPE

This is something different in many ways.
Instead of baking bar cookies in a 13 x 9 pan I have used a 9 inch pie plate...the results are tremendous.
This makes a great dinner party dessert or just to treat yourself special..serve as a pie  with cream, yogurt, custard, ice cream or as cookies with a cup of "joe" or milk!

It is best served cold from the fridge..cuts easier and tastes wonderful


This makes 1x 9 inch pie


1 1/2 cup quick cooks oatmeal (not instant)
1/2 cup all purpose flour
1/2 cup 100% whole wheat flour 
1/4 cup  raw wheatgerm
1 cup cane sugar
1tsp baking powder
1 tsp sea salt
1/2 cup butter/margarine
1/2 cup roasted nut butter (I used peanut butter)
1 cup apricot preserves
1/4 cup Fresh  lemon syrup (cook 1 cup sugar, with 1 cup water  and 2 whole lemons chopped up..bring to boil then slowly simmer, skimming off any scum, to simple syrup stage...remove from heat and allow to cool then use the whole ..best made at least a week before so the flavors mellow and mature).
1/4 cup broken & chopped dark chocolate (optional may replace with chopped roasted nuts).

Method

PREHEAT OVEN 350F MIDDLE SHELF


In a food processor:
Blend the flours, wheat germ & oatmeal with the salt, baking powder and sugar.
Add the butters and pulse to mix..the mix will be very soft, and cannot be rolled.

Press half the mix into the bottom of an ungreased pie pan, pressing down with back of fingers..do not bother with the sides of the pan
Bake 'blind" in oven for 8 mins.
Remove from oven.
Heat the preserves & lemon syrup in either a small pan or in microwave, to pourable stage.
Pour the hot preserve over the  pie base, and spread  to cover using the back of a tablespoon.

Dot this with the chocolate pieces and cover by sprinkling the remainder of the pie crust.

Bake on a lined cookie sheet for 30-40 mins until golden brown and bubbling.

Remove from the oven and when cool enough remove from cookie sheet and allow to cool in pan on wire rack.
Cut into pieces while it is warm (run a knife around the rim to loosen.. it will appear gooey but will set up in fridge)..then chill in fridge overnight.
Serve cold from pan.

 Adding sea salt keeps the pie creamy and rich flavored without being bitter or salty.