A colorful, summertime
mixture of glazed fresh fruit in a graham cracker crust.
Fresh
Fruit Pie
- 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).
- 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
- On cooled pie crust, layer
bananas, peaches, blueberries and strawberries.
- 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.
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