Fresh Fruit Pie Glazed Fresh Fruit Pie
6 c fresh fruit (sliced, peaches, strawberries, pears, blueberries, anything)
1 c. sugar
3 Tbsp. cornstarch
1/2 c. fruit juice (orange, white grape, nectar...)
2 tbsp lemon juice (omit for berry type pies - raspberry, blackberry)
9" baked pie shell
Mash enough fruit to make one cup. Blend sugar and cornstarch in sauce pan. Stir in fruit juice and mashed fruit. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minue. Remove from heat and stir in lemon juice and food color. Cool. Pour half of the glaze into pie shell. Fill shell with fruit, leaving enough room for the other half of glaze. Pour remaining glaze over fruit. Chill pie in refrigerator at least three hours.
(professionals do this with little tarts, etc.; their trick is to add just a touch of food color into the glaze, red for strawberry, etc. Can also do the blueberry/kiwi/strawberry/peach tartlets, same recipe )
__________________ Marie (MJ) |