Fruit Salad Pie Recipe
The fruit salad pie is a dessert pie made with pie pastry crust and filled with a fruit mix. Prepared with fruits like canned fruits, banana, orange segments and honey, the fruit salad pie is spiced with allspice and baked to a brown crust. The rfuit salad pie may be served with jam or whipped cream.
Ingredients
Pastry for 9 inch Two crust Pie
2 tablespoons soft butter or margarine
1 medium banana
2 cans (17 ounces each) fruits for salad, drained
1 can (16 ounces) mandarin orange segments, drained
1/3 cup honey
2 tablespoons granulated ascorbic acid mixture
3 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon allspice
Directions
Prepare .pastry.
Spread butter on pastry in pie pan.
Slice banana into bowl; add fruits for salad and orange segments.
Pour honey on fruits; toss until fruits are coated.
Mix ascorbic acid mixture, tapioca, salt and allspice; stir into fruit mixture.
Turn fruit mixture into pie pan; cover with top crust: Do not cut slits in top crust.
Seal edge; flute.
(To serve immediately, see below.) Refrigerate.
1 hour before serving, heat oven to 425°.
Cut slits in top crust.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil 15 minutes before pie is done.
Bake until crust is brown, 45 to 55 minutes.
Cool slightly.
To Serve Immediately: Heat oven to 425°.
Cut slits in top crust.
Cover edge with 2- to 3 inch strip of aluminum foil; remove after pie has baked 25 minutes.
Bake until crust is brown, 40 to 50 minutes.
Cool slightly.
Spread butter on pastry in pie pan.
Slice banana into bowl; add fruits for salad and orange segments.
Pour honey on fruits; toss until fruits are coated.
Mix ascorbic acid mixture, tapioca, salt and allspice; stir into fruit mixture.
Turn fruit mixture into pie pan; cover with top crust: Do not cut slits in top crust.
Seal edge; flute.
(To serve immediately, see below.) Refrigerate.
1 hour before serving, heat oven to 425°.
Cut slits in top crust.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil 15 minutes before pie is done.
Bake until crust is brown, 45 to 55 minutes.
Cool slightly.
To Serve Immediately: Heat oven to 425°.
Cut slits in top crust.
Cover edge with 2- to 3 inch strip of aluminum foil; remove after pie has baked 25 minutes.
Bake until crust is brown, 40 to 50 minutes.
Cool slightly.
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