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Fresh Fruit Pie


Eaten from Grandma's china on linen tablecloths, or furtively scooped from the fridge in the middle of the night, there's no wrong way to eat a great summer fruit pie.

At a glance

8 slices


Choose your measure:


  1. If you're using berries: In a medium-sized saucepan, combine 2 cups of the berries, the lemon juice, and 1/2 cup sugar.
  2. Bring the mixture to a boil over medium heat, stirring frequently. Remove the berries from the heat.
  3. If you're using sliced peaches or nectarines: Combine all of the fruit in a medium-sized bowl with the lemon juice and 1/2 cup sugar.
  4. Let the mixture rest for 20 minutes; it should exude quite a bit of juice.
  5. Use a slotted spoon to scoop 2 cups of the fruit into another bowl.
  6. Put the remaining fruit and all the juice into a saucepan, and bring it to a boil over medium heat.
  7. Cook until the fruit becomes pleasantly soft; cooking time will vary with how soft the fruit is to begin with, and how soft you like it in the finished pie. Remove it from the heat.
  8. To combine: Stir together the remaining 1/2 cup sugar and the ClearJel, and mix it into the hot fruit, along with the remaining uncooked fruit and the vanilla.
  9. Spoon the filling into the prepared crust.
  10. Refrigerate for a couple of hours so it can set and cool, then serve with whipped cream.
  11. The pie may be stored covered and refrigerated for up to 5 days, or frozen for up to 3 months.