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Title: Take Your Pick Fruit Pie
Categories: Pie Dessert Fruit
Yield: 1 Pie
| 1 | pk | Refrigerated pie crust (double crust) |
| 1 | md | Banana |
| 10 | oz | Frozen strawberries, thawed and drained (reserve syrup) |
| 20 | oz | Can pineappple chunks in syrup, drained (reserve syrup) |
| 1 | tb | Lemon juice |
| 1/4 | c | Sugar |
| 1/4 | c | Quick-cooking tapioca |
| 1/4 | ts | Salt |
| 2 | tb | Margarine or butter |
| SOUR CREAM TOPPING | ||
| 1 | c | Sour cream |
| 3 | tb | Reserved strawberry juice |
Heat oven to 425 degrees F. Line pie pan with bottom crust. Slice banana into bowl; add strawberries, pineapple chunks, lemon juice and 1/4 cup of the reserved pineapple syrup.
Mix sugar, tapioca and salt. Stir into fruit mixture. Turn into lined pie pan and dot with margarine.
Cover with the top crust, seal and slit to vent. Bake until crust is brown, 40 to 50 minutes; cool.
Serve with Sour Cream Topping, made by mixing 1 cup sour cream and 2 to 3 tablespoons reserved strawberry juice. Serve warm or cold.
By Mary Stack of Orchard Park, NY, winner of the Pillsbury Refrigerated Pie Crust Championship 1998 at the Erie County Fair. Source: Buffalo News. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 09-06-98 (19:14) The Once And Future Legend (1) Cooking
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