Pies

Fruity Cream Pie

  • 1 Pie shells, 9"
  • 1/2 cup Almond slivers
  • 2 1/2 cups Fresh fruit
  • 1/2 cup Water
  • 1/4 cup Sugar
  • 2 teaspoons Cornstarch
  • CREAM FILLING ~
  • 1/2 cup Sugar
  • 3 tablespoons Cornstarch
  • 3 tablespoons Flour
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 1 Egg, beaten lightly
  • 1/2 cup Heavy cream, whipped
  • 1 teaspoon Vanilla

    • Directions for Cream Filling:

    Mix first4 ingredients. Gradually stir in milk. Stir constantly and bring to boil.

    Reduce heat and cook and stir until thick.

    Stir some of hot mixture in with the egg, then add back to hot mixture.

    Bring just to boiling, stirring constantly.

    Cool, then chill.

    Beat well and fold in whipped cream and vanilla.

    Directions for Pie:

    Use any fruit that is in season.

    Toast the almonds and sprinkle over the piecrust.

    Fill crust with Cream Filling.

    Add 2 cups of the fruit on top of the Cream Filling.

    Directions for Glaze:

    Crushremaining 1/2 cup of fruit. Add water. Cook 2 minutes. Sieve.

    Mix sugar and cornstarch. Gradually stir in fruit juice. Cook and stir till thick and clear.

    Optional: Add a few drops of food coloring at this point.

    Cool slightly and pour over fruit on pie.

    Keep cool until serving time.

    Philocrates

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!