Last week, my book group met at Jillís house. Now, Jill is justly famous for her Artichoke Dip, a luxury we look forward to with great anticipation every time she hosts the group. But that night Jill made a very different treat for us: a gorgeous jewel-like pie of unbaked fresh fruit–strawberries, blueberries, raspberries, and peaches–nestled in a simple glaze. ďHeavenlyĒ doesnít begin to describe that pie. Most of us could happily have polished off the entire thing ourselves.
Jill says you can use any combination of fruit or berries you wish, and you bake the shell in advance (or you could cheat and use a store-bought pre-baked shell and never turn the oven on at all.) Either way, this is one sublime dessert experience. Itís beautiful. Itís summery and delicious. Itís even antioxidant-rich and healthy. Try making one for your book group, or your family, or just for yourself!
One pie shell, baked
Fruit to fill shell: any combination of strawberries, blueberries, raspberries, cherries, peaches, nectarines, or plums, pits removed and larger fruits sliced
1/2 cup sugar
2 tablespoons cornstarch
pinch of salt
3/4 cup water
1. Combine glaze ingredients and cook, stirring, over low heat 10-15 minutes. Add a few crushed berries for color.
2. Place fruit in baked pie shell and pour glaze evenly over fruit.
3. Chill for a few hours. Serve with whipped cream, if desired (although itís completely fabulous unadorned).