Use any combination of fruit you like for this pie. In summer, fresh berries work well, in winter banana pieces combined with kiwi, apples, pears or canned peach halves are a nice combination. Peel fruits with a tough skin and remove inedible seeds, cut into even size pieces so they mix together well. Frozen fruit gets too mushy for the filling once it thaws so I don't recommend it. Making the crust is easy but a store bought graham cracker crust works very well too.

8 servings, 217 calories per serving
Crust
8 whole graham crackers
4 tablespoons butter melted and cooled
3 tablespoons sugar

Filling
12 ounces frozen raspberries, thawed
3 cups of your favorite fruit, such as banana, pears, apples, whole strawberries, fresh blueberries, fresh peaches or canned peach halves drained. Cut into bite size pieces.
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons seedless jelly such as raspberry or apple

To prepare the crust: Preheat oven to 350 degrees. Process the graham cracker pieces in a food processor to fine, even crumbs. Add the butter and sugar and pulse until combined. Sprinkle the crumbs into an 8-inch pie plate and press the crumbs into an even layer, using the back of a spoon. Bake for 15 minutes. Remove and cool completely.

For the filling: Puree the raspberries in a blender or food processor and strain through a fine-mesh strainer into a small saucepan, press with a spoon and get as much of the juices into the saucepan, leaving the seeds behind.
Combine the sugar, and cornstarch, mix into the strained puree. Bring the puree to a boil over medium heat, stir often and cook for about 8 minutes until the mixture is thick. Remove from the heat stir in the lemon juice. Let it cool for about ten minutes.
Pour the berry puree into the pie crust.
Melt the jelly by cooking it on low heat for 2-3 minutes, stirring often or use the microwave- just heat the jelly for about 45 seconds. Pour the melted jelly over the prepared fruit and toss to coat each piece. Pour the fruit into the crust and press it into the crust. Cover the pie and refrigerate overnight or at least two hours or until it is set.

This recipe currently has 0 comments. Add your own comment in the right hand menu.