Return to Terri's Recipe Box

View printable page

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.
 

The Family - Helping you build healthy relationships The Family - Helping you build healthy relationships
Home  •  WEMI-FM 91.9  •  WEMY-FM 91.5  •  WGNV-FM 88.5  •  On-Air  •  Community  •  Support  •  About Us  •  Links
© 2014 The Family  All Rights Reserved.   Site Map  •  Privacy Policy
This site best viewed in: Internet Explorer 8+, Safari 5+, Firefox 4+