—–crust—– 1 1/2 c Fine graham-cracker crumbs (
3 tb Canola oil
2 tb Honey
—–filling—– 1/3 c Orange juice
2/3 Plain gelatin
5 lg Ripe bananas
Juice of 1/2 lemon (about 1 3 Plums; sliced
1 c Red raspberries
1/2 c Blackberries or black raspbe
—–glaze—– 1/3 c Frozen apple-juice concentra
2 tb Honey
6 lg Strawberries, washed, hulled
CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey together and stir into crumbs, working the mixture with your fingers. Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool completely. FILLING: Combine orange juice and gelatin in a small oven-proof dish. Let soften 2 minutes, then place dish in a small saucepan containing 1/2 inch of water. Warm over low heat until gelatin melts, mixing
while heating. Peel and slice 4 bananas and immediately combine with half of the lemon juice. In a food processor, puree banana slices with gelatin. Slice the remaining banana and arrange along bottom of baked, cooled pie shell. Pour pureed bananas into pie shell, covering slices. Tap pie gently settle contents. Cover with plastic wrap and refrigerate until firm, about hour. GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries. Simmer over low heat for 6 minutes, stirring frequently. Pre through sieve. Cool. When filling is firm, arrange plum slices in a circle, overlapping, on top the pie. Fill center of circle with alternating circles of red raspberries blackberries. Brush with glaze and refrigerate for at least 2 hours.