OK, so pies are a great source of fiber…why not add some cream to them? YES! Your source of dairy. And you thought pies were bad for you????
1 Pie shell(s), 9″
1/2 cup Almond slivers
2 1/2 cup(s) Fresh fruit
1/2 cup Water
1/4 cup Sugar
2 teaspoon(s) Cornstarch
1/2 cup Sugar
3 tablespoon(s) Cornstarch
3 tablespoon(s) Flour
1/2 teaspoon Salt
2 cup(s) Milk
1 Egg, beaten lightly
1/2 cup Heavy cream, whipped
1 teaspoon Vanilla
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stir constantly and bring to boil.
Reduce heat and cook and stir until thick.
Stir some of hot mixture in with the egg, then add back to hot mixture.
Bring just to boiling, stirring constantly.
Cool, then chill.
Beat well and fold in whipped cream and vanilla.
Directions for Pie:
Use any fruit that is in season.
Toast the almonds and sprinkle over the pie crust.
Fill crust with Cream Filling.
Add 2 cups of the fruit on top of the Cream Filling.
Directions for Glaze:
Crush remaining 1/2 cup of fruit. Add water. Cook 2 minutes. Sieve.
Mix sugar and cornstarch. Gradually stir in fruit juice. Cook and stir till thick and clear.
Optional: Add a few drops of food coloring at this point.
Cool slightly and pour over fruit on pie.
Keep cool until serving time.