Made From Scratch Tuesday – Fresh Fruit Pie

J and I made a very spontaneous trip to the BIG City last week.  I love shopping in a big food store because of all the variety, especially produce.

I LOVE fruit!

With all the beautiful fruit in season, I went a little crazy.  What to do with all this fruit … make my Mom’s second signature pie.

Pie from earlier this summer.

No- Mistake ~ No-Roll Cookie Crust

¼  C Butter

¼ C Sugar

1 Egg Yolk

1 C flour

Combine butter, sugar and egg yolk.  Mix in flour until crumbs form.  I used my food processor.  Press firmly into 9” pie plate.  This go around I made a 9″ square pan.  Bake in 400 degree oven 8 minutes or until edge is browned.  Cool.

Filling

½ C Sugar

3 Tbsp Cornstarch

1 ½ C Orange Juice

¼ C Lemon Juice (I like to use fresh and add a little zest for fun)

In sauce pan mix sugar, cornstarch, orange and lemon juice.  Bring to a boil over medium heat and let boil until thickened.  Remove from heat and cool completely.

Pie Filling

Fold in 6 cups of assorted cut-up fresh fruit.  This is the fun part!  Apples, bananas, berries, cherries, grapes, melon, oranges, pears, oh my!  Whatever fruit you have on hand or need to use up will work.  Sometimes Mom will use maraschino cherries and mandarin oranges instead of fresh.

For this pan I used Blackberries, Blueberries, Strawberries, Kiwi, Cherries, a Peach, and an Apple.

Mix fruit and filling together.  Then turn mixture into cookie crust and chill 4 hours.

This is a flexible and cool dessert to enjoy with the fruits of summer time harvest.

Do you have a favorite fresh fruit dessert?

 

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