9-minute Fresh Fruit Pie

When (we interpret Scripture by focusing) on our inner voice, we risk losing the original voice of Scripture, the historic anchor that has given the church its foundation and faith, and the uniqueness of a moment of historical revelation without parallel to anything we may experience. And evaluating our own experience risks confusing what is subjectively true for me with what is objectively true. Truth (does not) reside in my own temporal experience (but rather in the correct interpretation of the Scriptures).

Gary Burge

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Fruits, Peaches, Pies, Strawberry	6	Servings

INGREDIENTS

4	c	Blueberries OR
4	c	Halved strawberries OR
4	c	Peaches, peeled and sliced
2	T	Cornstarch
2	T	Water
1/2	c	Corn syrup
2	t	Lemon juice
1	c	Heavy cream
		Baked pie crust

INSTRUCTIONS

In covered blender, blend 1 cup of fruit at high spped 30 seconds. In
2 quart saucepan, mix cornstarch and water until smooth. Add mashed
fruit, corn syrup, and lemon juice. Stirring constantly, bring to  boil
over medium heat and boil one minute. Turn into bowl, cover  surface
with waxed paper. Cool one hour. Fold in remaining fruit.  Spread cream
onto bottom and sides of pie crust. Fill with fruit  mixture. Chill 3
hours or until set. Serves 6-8 people.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 466 Calories From Fat: 191 Total Fat: 21.6g Cholesterol: 54.3mg Sodium: 133.1mg Potassium: 500.7mg Carbohydrates: 69.9g Fiber: 6.8g Sugar: 46.9g Protein: 4.6g