—–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.
Yields
8 Servings