9 Minute Fresh Fruit Pie
Yield
6 servingsPrep
40 minCook
5 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
blueberries
or halved strawberries, or peaches, peeled and sliced |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
light corn syrup
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
blueberries
or halved strawberries, or peaches, peeled and sliced |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
light corn syrup
|
|
| 1E+1 | ml |
lemon juice
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
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.
