Fresh Fruit Pie

My mother taught me how to make this. It's another reason to bless the memory of her. One IMPORTANT NOTE: what my mother called a Tablespoon was really a quite large serving spoon. What she called a 'heaping Tbsp' was, therefore, almost 1/4 cup. I can't give you a more exact measurement, because I use the same large serving spoon, heaped high, when cooking her recipes.



a baked 9-inch pie shell
any fresh fruit: e.g.
strawberries, raspberries, blueberries
cherries, sliced fresh peaches, etc
Arrange the fresh fruit in a baked pie shell.
more of the same fresh fruit, cut up
1 cup (approx) white sugar
mixed with:
1 heaping Tbsp cornstarch
In a saucepan or microwave-safe bowl, mash enough fruit to make 8-10 ounces of juice and pulp.
Add an equal (or slightly less) amount of white sugar, with the cornstarch mixed into it.
Cook to the boiling point, on medium heat on the stove, or in the microwave, until the mixture is thickened and clear.

Pour this glaze over the fruit in the pie shell. You may need to gently distribute the glaze around the fruit until it is all coated.

Refrigerate to chill thoroughly before serving.