Jewel of Fruit Pie

Wed, Nov 2, 2016

For the last few years, our “go to” dessert when my friends and I get together for a birthday celebration has been Jewel of Fruit Pie—a fat-free, sugar-free, vegan dessert. The sweetening for the filling comes from frozen concentrated apple juice.

This recipe is based on the Jewel-of-Fruit Pie recipe from Robert Pritikin’s book The New Pritikin Program.

Jewel of Fruit Pie

Filling:

• 1/3 cup apple juice concentrate, partially thawed
• 1/2 cup water
• 2 Tbsp. cornstarch
• 1 lb. frozen berries (I use HEB’s Berry Medley), partially thawed
• 1-1/2 cups frozen cherries, partially thawed
• 1 medium apple, grated

Crust:

• 1/2 cup, plus 1 Tbsp. nugget cereal
• 2 bananas, ripe

Combine the apple juice concentrate, water, and cornstarch in a large saucepan. Cook until thickened.

Stir the partially thawed berries, cherries, and the grated apple into the cornstarch mixture.

To prepare the crust:

• sprinkle the nugget cereal into the bottom of a pie pan
• slice the bananas lengthwise and place over the nuggets

Pour the filling over the bananas and spread evenly.

Bake in 350-degree oven for 45 minutes.

Refrigerate and serve the following day.

— Rebecca