9 Minute Fresh Fruit Pie
Submitted by sail
Fresh fruit pie with blueberries, strawberries, or peaches set in cornstarch-thickened glaze: whipped cream lining the crust, fruit filling on top, chilled until firm and sliceable.
YIELD
6 servingsPREP
40 minCOOK
5 minREADY
4 hrsBlend one cup of your chosen fruit (blueberries, strawberries, or peaches) until smooth, then cook with cornstarch, water, corn syrup, and lemon juice until it thickens into shiny glaze.
Cool that mixture an hour, fold in the remaining fresh fruit, and you’ve got a lightly set filling that tastes like pure summer.
Spread whipped cream onto the bottom and sides of a baked pie shell, fill with the fruit mixture, then chill three hours until everything sets up firm.
Serves six to eight with barely any actual cooking time.
Kitchen Tips
- Blend only 1 cup of fruit to create the thickened glaze base while keeping the rest whole
- Cover the hot glaze with waxed paper while cooling to prevent a skin from forming
- Whipped cream layer acts as a barrier between crust and fruit to prevent sogginess
Ingredients
Directions
In covered blender, blend 1 cup of fruit at high spped 30 seconds.
In 2 quart saucepan, mix cornstarch and water until smooth.
Add mashed fruit, corn syrup, and lemon juice.
Stirring constantly, bring to boil over medium heat and boil one minute.
Turn into bowl, cover surface with waxed paper.
Cool one hour.
Fold in remaining fruit.
Spread cream onto bottom and sides of pie crust.
Fill with fruit mixture. Chill 3 hours or until set.
Serves 6 to 8 people.
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