Name: No-Bake Fresh Fruit Pie
Yield: Yield: One 9-inch pie; serves 6 to 8
Ingredients: 9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan; 4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears); 2/3 to 1 cup granulated sugar (depending on sweetness of fruit); 3 tablespoons cornstarch; 1 cup water; 1 tablespoon fresh lemon juice, or more as needed; 2 tablespoons unsalted butter

The recipe for this delicious and speedy summer pie ws given to me by a food-writing colleague, Dede Ely-Singer. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season. The technique is simple: some of the fruit is first mashed and cooked into a thickened sauce. Then the remaining fresh fruit is stirred in and the entire mixture turned out into a completely prebaked pastry shell and chilled. The filling can also be served as a pudding without any pastry.

Advance preparation: The pastry can be prebaked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving.

Recipe notes

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