Welcome, PIE WEEK fans, to the second day of . . . PIE WEEK!!!!! Now, we here at eveinthekitchen.com are going to tell you more about that contest we mentioned yesterday. To enter, either leave a comment (hopefully a nice one!) on the blog or “like” us when my mom posts this on her Facebook page–it’s that simple. The winner, who will chosen at random, will get an awsome mystery prize! One hint about the prize. It’s not a cookbook! For the second day of PIE WEEK here’s a wonderful recipe for Really Fresh Fruit Pie!
One 9-inch piecrust–either store bought or homemade. This should be “blind-baked,” which just means to bake it at 375 degrees for about 20 minutes (or until golden brown) before putting in the filling. If you have pie weights or even just some dried beans, put them in the pan so the crust doesn’t buckle up or shrink. Of course you will take these out before filling the crust with the fruit!
4 cups of fresh berries or other tender, cut-up fruit–your choice–go crazy with the combinations! Apricots and nectarines are delicious!
1 cup of sugar or more, to taste
1/4 cup cornstarch
1 cup water
1 TBS lemon juice
2 TBS butter
Coarsely chop 1 and 1/2 cups of the fruit.Put sugar, cornstarch and water in a pan and mix until smooth. Add the coarsely chopped fruit and cook over medium heat, until mixture thickens. Stir in lemon juice.
Add the butter and the rest of the fruit. Stir well.
Add more sugar if it needs.
Pour into your already baked shell and chill in the frige.
Serve with whipped cream if you like, but even plain, it’s so summery and fresh-tasting!