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—–crust—–
1 1/2 c Fine graham-cracker crumbs (
3 tb Canola oil
2 tb Honey
—–filling—–
1/3 c Orange juice
2/3 Plain gelatin
5 lg Ripe bananas
Juice of 1/2 lemon (about 1
3 Plums; sliced
1 c Red raspberries
1/2 c Blackberries or black raspbe
—–glaze—–
1/3 c Frozen apple-juice concentra
2 tb Honey
6 lg Strawberries, washed, hulled
CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey together
and stir into crumbs, working the mixture with your fingers. Pat into a 9
or 10-inch pie tin. Bake at 350 for 10 minutes. Cool completely. FILLING:
Combine orange juice and gelatin in a small oven-proof dish. Let soften 2
minutes, then place dish in a small saucepan containing 1/2 inch of water.
Warm over low heat until gelatin melts, mixing while heating.
Peel and slice 4 bananas and immediately combine with half of the lemon
juice. In a food processor, puree banana slices with gelatin.
Slice the remaining banana and arrange along bottom of baked, cooled pie
shell. Pour pureed bananas into pie shell, covering slices. Tap pie gently
settle contents. Cover with plastic wrap and refrigerate until firm, about
hour. GLAZE: In a small saucepan, combine apple-juice concentrate, honey
and minced strawberries. Simmer over low heat for 6 minutes, stirring
frequently. Pre through sieve. Cool.
When filling is firm, arrange plum slices in a circle, overlapping, on top
the pie. Fill center of circle with alternating circles of red raspberries
blackberries. Brush with glaze and refrigerate for at least 2 hours.
From
Yields
8 Servings
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