FRESH FRUIT DEVONSHIRE PIE
Ingredients
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling:
1 package unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup sour cream
2 tablespoons milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Topping:
1 medium peach, pitted, sliced
1 medium plum, pitted, sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3. Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4. Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.
Pairs Well With
Notes
This recipe came from a cooking group I'm in. I tried it and it's wonderful. You may use other fruits, if you wish.
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