#2233 - Fresh Fruit Pie

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP cornstarch
1 1/2 cups orange juice
1 lemon (room temperature)
1 tsp. lemon zest (from lemon)
1/4 cup lemon juice (from lemon)
6 cups fresh fruit pieces (your choice of fruit--peeled and cut into bite sized pieces)
Crust: 1/4 cup softened Parkay margarine; 1/4 cup white sugar; 1 beaten egg yolk; 1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. In a saucepan add white sugar and cornstarch--stir. Add orange juice--turn heat to medium and stir until boiling. Once boiling, cook for 1 minute. Remove from heat--add lemon juice and lemon zest--stir. Cool completely. Add fresh fruit pieces--stir. Pour fruit mixture into cooled crust. Refrigerate until cold.