In August and September, when fruit is ripe and fresh in the farmers’ market, my sister Carolyn makes a wonderful summer pie that you can easily adapt to whatever fruit looks the best at the time. It is as delicious with juicy, ripe peaches as it is with blueberries. The crust is easy to make in a food processor, and all you need to do is press it into the pan. My other two sisters and I all clamored for the recipe as soon as we had this the first time.
I’m sharing her pie recipe in our Care2Share feature, and welcome you to give us your favorite fruit recipes here, too. Family favorites are a bonus!
Enough fruit to fill your choice of pie pan, plus two cups
1 cup pecans
1/2 cup brown sugar
3/4 cup flour (rice flour can be substituted)
1 stick butter
2 cups fruit
1/2 cup sugar
2 tablespoons cornstarch mixed with 1/2 cup water
1. Preheat oven to 375F. Put the sugar, flour, and pecans in a food processor and mix until the consistency of a meal. Add butter and blend until a dough-like consistency.
2. Press the crust into the pan and cook for 10 minutes in preheated oven.
3. Fill pan/crust with fresh fruit of choice.
4. Place 2 cups of fruit in saucepan with 1/2 cup of sugar and the cornstarch mixture. Cook on medium heat stirring frequently until the cornstarch loses color and the mixture starts to thicken.
5. Pour the mixture over the fresh fruit in the pie pan and cool. Cover the pie with whipped cream just before serving.
By Annie B. Bond
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