Fresh Fruit Pie
1 9-inch pie crust, (I like graham cracker crust with fresh fruit pie.)
1 quart strawberries, raspberries, blackberries, blueberries, 5 to 6 peaches, or other soft fruit
2 Tbs. lemon juice
3 Tbs. corn starch
1 cup sugar
1 cup water, divided
Wash, drain and hull or peel fruit, if needed. Cut strawberries in half or slice peaches. Gently stir lemon juice into fruit.
Mix sugar and corn starch together. Add 1/3 cup water and stir to dissolve. Set aside.
Puree 1 cup of fruit in blender or smash with fork or potato masher. Add 2/3 cup water and put in sauce pan. Heat to simmering and simmer for 3 minutes. Stir the corn starch mixture and mix into simmering fruit. Turn up heat and continue to cooking, stiring constantly. Boil for 1 minute. Set pan in ice water.
When glaze is cool, fold fruit and glaze together. Pour into prepared pie crust. Top with whipped topping.
1 9-inch pie crust, (I like graham cracker crust with fresh fruit pie.)
1 quart strawberries, raspberries, blackberries, blueberries, 5 to 6 peaches, or other soft fruit
2 Tbs. lemon juice
3 Tbs. corn starch
1 cup sugar
1 cup water, divided
Wash, drain and hull or peel fruit, if needed. Cut strawberries in half or slice peaches. Gently stir lemon juice into fruit.
Mix sugar and corn starch together. Add 1/3 cup water and stir to dissolve. Set aside.
Puree 1 cup of fruit in blender or smash with fork or potato masher. Add 2/3 cup water and put in sauce pan. Heat to simmering and simmer for 3 minutes. Stir the corn starch mixture and mix into simmering fruit. Turn up heat and continue to cooking, stiring constantly. Boil for 1 minute. Set pan in ice water.
When glaze is cool, fold fruit and glaze together. Pour into prepared pie crust. Top with whipped topping.