Winter Fruit Salad

This recipe is from page 47 of my cookbook. It's great for this time of year when fruit quality is down. Grapes and kiwi fruit would be good in this salad also.

l can (20 oz.) pineapple chunks
½ c. sugar
2 T. cornstarch
l/3 c. orange juice
l T. lemon juice

1 can (11oz.) mandarin oranges, drained OR 3 fresh oranges, peeled and cut in chunks
4 unpeeled apples, chopped
2 bananas, sliced
½ c. dried cranberries

Drain pineapple, reserving 3/4 c. juice. In a saucepan, combine sugar and
cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and
stir over medium heat until thickened and bubbly; cook and stir l minute longer.
Remove from heat; set aside. In a bowl, combine fruit. Pour warm sauce
over fruit, stir to coat. Cover and refrigerate.

The fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Galatians 5:22

Blueberry Custard Pie

BLUEBERRY CUSTARD PIE

Filling:

8 oz. sour cream

3/4 c. sugar

1 egg

2 T. flour

2 tsp. vanilla

1/4 tsp. salt

3 c. fresh or frozen (do not thaw) blueberries

Topping:

3 T. flour

2 T. sugar

3 T. real butter

and

1 (9-inch) unbaked pie crust

Preheat oven to 400. Beat together sour cream, 3/4 c. sugar, egg, 2 T. flour, vanilla and salt in a mixing bowl until smooth. Gently fold in blueberries into sour cream mixture. Spoon filling into unbaked pie crust.

Bake for 25 minutes. (Cover edge of pie with foil for the first 15 minutes to prevent excess browning)

Meanwhile, prepare topping: In a small bowl, combine 3T. flour and 2 T. sugar. Cut in the butter until crumbly. After the filling has baked 25 minutes, sprinkle the topping over the top of the pie.

Continue baking until topping is light golden, about 15 minutes.

This pie is best when baked, cooled, covered and refrigerated overnight and eaten the next day.