Glazed Fruit Pie Recipe - Cooking Index
Glazed Fruit Pie Recipe - Cooking Index
| 3/4 cup | 109g / 3.8oz | Ginger snaps, finely chopped |
| 1/2 cup | 73g / 2.6oz | Graham cracker, finely crushed |
| 1 tablespoon | 15ml | Sugar |
| 3 tablespoons | 45ml | Butter - melted |
| 1 | Unflavored gelatin | |
| 1 | Pineapple slices | |
| 2 | Bananas (small) | |
| 2 cups | 474ml | Sliced strawberries |
| 2 | Kiwi fruit - peeled and slice |
Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust.
Bake in a 375F oven for 5 minutes.
Cool.
For glaze, drain pineapple, reserving juice(unsweetened juice).
Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid.
In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes.
Stir over low heat until gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set).
Spread 1/3 cup of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set.
Source:
Martha White
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