Fresh Fruit Pie
A colorful, summertime mixture of glazed fresh fruit in a graham cracker crust.
1 1/4 cups crushed graham crackers
1/3 cup butter or margarine, melted
2 tablespoons granulated sugar
2 bananas, sliced
3 peaches, peeled, pitted and sliced
1/2 cup blueberries
2 cups strawberries, hulled and sliced
1 (20-ounce) can pineapple chunks
2 teaspoons cornstarch
1/3 cup toasted chopped nuts
- Preheat oven to 350°F (175°C).
- For Crust: Mix graham crackers, butter and sugar in a small bowl until evenly coated. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes, or until golden and firm; cool
- For Fruit Filling: On cooled pie crust, layer bananas, peaches, blueberries and strawberries.
- For Glaze: Heat pineapple with cornstarch in a small saucepan over medium heat. Stir until thickened. Pour over fruit and top with nuts. Chill until served.
Makes 8 servings.