Shirley's Recipes

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Name: Cookie Crust Fruit Pie
Key Ingredient: fruit
Preparation: boil, cool, chill
Cuisine: American
Food Group: pie
Meals: dinner, picnic
Courses: dessert
Temperature: cold
Effort: easy
Prep. Time: :30
Elapsed Time: 4:30
Occasion: summer
Servings: 8

1/2 cup granulated sugar
3 tablespoons cornstarch
1-1/2 cups apple juice
1 teaspoon grated lemon rind
1/4 cup lemon juice
6 cups assorted sliced or cut-up fresh fruit such as apples, pears, strawberries, grapes, bananas, cantaloupe or drained orange sections

Cookie Crust Pastry (See separate recipe)

In saucepan, mix sugar and cornstarch. Gradually stir in apple juice until smooth. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat; stir in lemon juice and rind. Cool completely. Gently fold into fruit. Turn into baked pastry shell; chill 4 hours or until set.


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