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Fresh Fruit Pie

Cookie crust
1 ½ cups flour
½ cup vegetable oil
½ tsp. salt
2 Tblsp. sugar
2 Tblsp. milk

Mix or cut together until crumbly and firmly pat into pie plate.
Bake at 350 degrees until light golden brown. Cool.

Filling
6 cups strawberries, raspberries, blueberries,
5 cups *peaches, OR a mixture of these!
     *(use ‘fruit fresh’ or lemon juice on peaches)
1 cup sugar
3 Tblsp. corn starch
½ cup water

Stir together sugar and cornstarch in a 2 qt. size saucepan.
Add water and 1 cup of fruit, mashed.
Cook over medium heat, stirring constantly till mixture thickens and comes to a boil.
Boil 1 minute. Cool.

Cream together:
1 - 8 ounce package cream cheese
juice from ½ fresh lemon
3 Tblsp. powdered sugar

Spread cream mixture evenly over cooled crust.
Gently fold remaining fresh fruit into cooled, cooked fruit.
Pour over cream cheese mixture.
Chill for at least two hours and serve.
 

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