This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
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Hey guys, it’s Robin! :)
Oh man, I think summer is coming to a close. I see a hint of color change in the leaves here in Alaska and my friends’ kids from different states are already starting to go back to school (they have a week and a half left before going back to school here). I think my heart lets out a small “boo” when that happens because summer is certainly my favorite time of year. So to give summer a last hurrah I want to share this pie. The bonus is that I have seen fresh strawberries at a reasonable price still so this is completely doable. (Thank you technology…for letting us enjoy the fruits that 30 years ago, we wouldn’t have enjoyed at this time of year!)
And yes, this pie is completely GLUTEN FREE, using the Fail-Proof Gluten Free Pie Recipe I shared last week! But you can always use a regular crust if you prefer.
Growing up, we had an old friend of the family who did a lot of catering and she had a pie recipe that she made that was similar to this one, only I added the fresh berries into the mix. But everyone LOVED this pie. And always asked for seconds! :)
This pie has a lot of fruit in it and many different textures that you don’t get in a normal fruit pie. Strawberries, bananas, cherries, pineapple, pecans….mmmm, the medley of fruit is amazing! And just feels so summery sitting on your plate. However, if you don’t care for a particular fruit in the recipe, swap it out. It will still taste fantastic!
Do you want to make one?
Here is what you will need:
*** Sorry, the strawberries didn’t make it in the picture. I think they were on a coffee break or something and couldn’t join in on the fun. ***
Dump the whole can of pineapple and cherries (including the juice) in a medium saucepan with the sugar and cornstarch. Mix this together well.
Keep stirring and cook over medium high heat just until it starts to boil and thicken a bit. At this point it should look like the picture below (it doesn’t look very red). Take it off the heat and add 1 box of the raspberry jello and mix until dissolved. Let it cool for at least an hour and a half.
In the meantime, chop up the 1 cup of nuts.
Line the crust with the sliced strawberries.
When the hour and a half has passed, slice the 5 bananas and add them along with the chopped nuts to the saucepan.
Mix it in well. (don’t worry the bananas don’t really get brown)
Dump the filling into your pre-baked pie crust.
In a chilled bowl, whip about 1-2 cups of whipping cream until it is stiff (not too much or else it will turn to butter) and top your pie with nice large dollops. It’s up to personal preference but you don’t need to add additional sugar to the whipping cream since the filling is sweet enough. The unsweetened whipped cream will compliment your pie perfectly! You can eat it immediately or store in the refrigerator.