Sunday, August 1, 2010

The Perfect Summer Fruits For a Pie

1 Organic Refrigerated Pie Crust
1 1/2 Cups Frozen Fruit Using California Sliced Peaches, Oregon Marion Blackberries & California Strawberry Halves'
1/4 Cup Splenda For Baking
1 Tbsp. Brown Rice Flour

Heat Over to 375
Let Pie Crust Package Stand For 15 Minutes.
Mix Fruit, Splenda sugar, and flour. Let Stand for 15 Minutes.

Line Cookie sheet with fruit, Unroll crust onto foil. Spoon fruit on one half of crust to within 1-inch of edge. Fold pie crust over fruit, press and flute to seal. Cut three 1-incn slits in top of pie crust.

Make 35 to 45 Minutes or until Golden Brown.
Promptly Refrigerat Any Leftovers
Serves 4

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