Ingredients
-
2
-
1
-
1
-
3
-
1 1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Juicy Fruit Pie,This recipe comes from the Sep 2001 issue of LETSIVEONLINE.COM magazine, & is a winner in my book, especially when the fruits are fresh! Preparation time does not include the 4 hours for the pie to chill.,Oy, my belly is too full because I ate most of this yummy pie. I was worried it would be a little gelatinous but it wasn’t at all. The berry flavors really popped and were delightful. To keep it light, used egg roll wrappers for the crust. I topped with a dollop of Lite Cool Whip. My peaches were unfortunately canned, as I haven’t had access to good fresh ones yet this year. But even so, this was delicious and I definitely will make it again. Just not too soon….because I fear overeating again. 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Fruit in a Medium Bowl, Then Transfer 2 Cups of the Fruit Mixture to a Smaller Bowl & Mash With a Fork. Set Aside. |
|
2
Done
|
in a Medium Saucepan, Mix Together the Cornstarch & Apple Juice Until Cornstarch Is Completely Dissolved. |
|
3
Done
|
Add Mashed Fruit & Cook Over Medium Heat About 7-10 Minutes, Until Mixture Is Thickened. |
|
4
Done
|
Stir in Lemon Juice & Remaining Fruit. |
|
5
Done
|
Pour Fruit Mixture Into Pie Crust & Chill at Least 4 Hours, Until Set. |
|
6
Done
|
Serve With Vanilla Yogurt or Frozen Yogurt. |
