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  • Raw Fruit Pie Or Tart With Apple Juice Glaze

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    Raw Fruit Pie Or Tart With Apple Juice Glaze
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 ounce Apple-juice concentrate undiluted
    • 1 env plain gelatin
    • 3/4 c. Cool water
    • 2 c. Raw fruit, to 3 c. (bananas, berries, plums, any fruit except raw papaya or possibly pineapple)
    •     Graham-cracker pie crust ready-to-fill or possibly spongecak tart, or possibly 8 small read-to-fill spongecake c.

    Directions

    1. Defrost apple juice just sufficient to remove it from the can. Sprinkle gelatin on cool water. Wait 1 minute, then heat gently; just till gelatin dissolves. Remove from heat and stir in undiluted apple juice till melted.
    2. Chill just till syrupy.
    3. Meanwhile, arrange fruit attractively in pie crust or possibly tart or possibly spongecake c.. When apple gelatin is slightly thick, spoon it gently over fruit, using only as much as you need to entrap fruit in a see-through glaze
    4. (about 1/2 to 2/3 the amount). Refrigeratetill set. Store in the refrigerator.

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