Mom's Fruit & Cream Pie
If you have ever lived in Maine, you know how delicious the summer fruit is. This cream pie works well with many fruits in season and is richly decadent! John Hickman says his mom makes the best fruit and cream pies and shared her recipe. Just try it and get back to us!
4 cups fresh berries, peaches, pears or bananas
1 packet Knox gelatin mix
1/ 2 cup sugar
1 pint heavy cream
1 pie crust, home made or store bought
Pre-heat oven to 425 F.
Place fruit into pie shell. Leave space around/between fruit pieces to allow filling to seep in. (Just don't pack
fruit tightly.) Fill to near the top of the pie shell.
In a measuring cup, mix sugar and 1 packet of Knox gelatin mix. (The amount of sugar will be 1/4 cup to 2/3
cup depending upon the sweetness of the fruit you use. Don’t over sweeten, as some fruits are extremely
sweet in season.)
Sprinkle sugar mix over the fruit, filling in the spaces as you go.
Pour about a pint of heavy whipping cream over the fruit. Be sure you fill in the spaces and wash the sugar
mix down into fruit.
Bake at 425 F until the top starts to brown and you can see a few bubbles in the center of pie. Baking time
should be around 30-40 minutes.
Remove and let cool completely. Refrigerate after the pie cools to ensure it gels up well. It's best served
cold from refrigerator.
To be extra decadent, serve whipped cream on top!
Expand the table
Use in season produce:
Use whatever fruit is in season: peaches, pears, bananas or berries. You can mix the berries—such as blueberries, strawberries and blackberries.
Cut the sugar
Use 1/4 cup Stevia in place of sugar.
Make it dairy free
Condensed goat's milk is a good substitute for heavy cream.
Keep it vegetarian
Use gelatin from plant based ingredients, such as agar-agar, following package directions, or Unflavored Vegan Gel.