Glazed Fresh Fruit Pie
Yield: 1, 9-inch pie to serve 6
For this pie, I used blackberries from Bill’s garden, raspberries, golden kiwi, blueberries, grapes, and oranges.
2 cups water
2 cups sugar
1/3 cup cornstarch
1, 3-ounce package dry peach gelatin
2 quarts summer fruit, stemmed, washed and dried
1, baked pie crust (9-inch, deep-dish)
Place water, sugar, and cornstarch in a saucepan and whisk to combine. Place over medium-high heat and bring to a boil, whisking often. Lower heat; whisk and simmer for 1 minute. Remove from heat and whisk in gelatin. (If there are any lumps of cornstarch, pour mixture through a fine sieve.) Cool mixture until just warm. (If I’m in a hurry, I place the pan over a bowl of ice and whisk.)
Place a layer of fruit into the baked pie crust. Spoon cooled gelatin mixture over the fruit. Add remaining fruit, adjusting pieces to make a pretty dome. Top with as much remaining gelatin mixture as needed for a generous glaze. I end up using about ¾ of the glaze. Refrigerate at least an hour, but DON’T cover with plastic wrap – it will stick to the glaze.