Monday, July 21, 2008

French Fruit Pie

French Fruit Pie (from Louisville Ward Relief Society Cookbook, Crystal Farnsworth's recipe)
2 T. sugar
1 c. whipping cream
1 large package vanilla pudding mix (the kind you cook, not instant)
1 c. milk
1/4 t. almond extract
1/2 t. vanilla
1 can (1 lb 4 oz) pineapple chunks
1 can (11 oz) mandarin orange segments
1 T. cornstarch
1 banana, sliced
1 prepared graham cracker crust

Combine pudding mix, milk, and 1/2 c. cream in small saucepan. Cook following pudding label instructions. Stir in almond extract. Pour into small bowl, cover with plastic wrap, and chill until cold. In a medium bowl, beat remaining cream with sugar and vanilla until stiff peaks are formed. Beat chilled pudding until creamy and smooth. Fold pudding into the whipped cream. Pour into graham cracker crust. Chill. Meanwhile, drain and measure syrups from both the mandarin oranges and the pineapple chunks to make 3/4 cup. I used about half of each. In a small saucepan, stir a little of the syrup mixture together with the cornstarch until smooth. Add remaining syrup, and cook on medium heat until mixture thickens and boils, stirring constantly. Let cool. Arrange fruit on top of the chilled pie filling. Spoon warm glaze over fruit. You can smooth it out with the back of your spoon. Chill at least two hours.

This is another summery, light pie. As you can see from my picture, I added blueberries around the edge of the pie because a lady from our ward gave them to me from her yard. You can definitely use whatever fruit you want, though you need 3/4 c. of syrup from a can of fruit to make the glaze. Next time I want to use kiwis, strawberries, and peaches! :)

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