Summer Fruit Pie
This is just the best pie to make for a summer dinner or cookout. It has an easy cookie crust that you press into the pie pan, and it works with any fresh in-season fruits and berries that are available. We used to make this with a combination of strawberries, blueberries, bananas, grapes, sliced fresh nectarines, and orange sections. Other good choices are peaches, plums, kiwi and apples.
Crust
1/4 cup butter, softened
1/4 cup sugar
1 egg yolk
1 tsp. grated lemon rind
1 cup flour
Blend softened butter, sugar and egg yolk together. With pastry blender or two knives mix in the flour and lemon rind until crumbs form. Press into a 9-inch pie pan and bake the crust at 400 degrees F. for 8 - 10 minutes or until edges are brown. Cool completely.
Filling
1/2 cup sugar
3 1/2 Tbsp. corn starch
1 1/2 cups orange juice
1/4 cup lemon juice
1 tsp. grated lemon rind
6 cups assorted cut-up fresh fruit, drained
In a medium saucepan combine the sugar and corn starch. Gradually stir in the orange juice until smooth. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat and stir in lemon juice and lemon rind. Cool completely. Fold in the cut up fruit and turn into the baked cookie crust. Chill for 4 hours before serving.
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