Arlene's Berry Berry Pie
Arlene Williams
This fresh fruit pie has a sweet glaze, but it really allows the flavor of fresh fruit to shine without a bunch of added sugar.
Pie
- 1 pie shell, baked
- Fruit to fill shell: any combination of strawberries, blueberries, raspberries, cherries, peaches, nectarines, or plums, pits removed and larger fruits sliced. (about 4-6 cups)
Glaze
- 1/2 cup sugar
- 2 Tbsp cornstarch
- pinch salt
- 3/4 cup water
Combine glaze ingredients and cook, stirring, over low heat for 10-15 minutes. Add a few crushed berries for color.
Place fruit in baked pie shell and pour glaze evenly over fruit.
Chill for a few hours. Serve with whipped cream, if desired (although it's completely fabulous unadorned). Enjoy!