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1
CRUST: Place cracker crumbs in a medium bowl.
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2
Mix oil and honey together and stir into crumbs, working the mixture with your fingers.
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3
Pat into a 9 or 10-inch pie tin.
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4
Bake at 350F (180C) for 10 minutes.
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5
Cool completely.
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6
FILLING: Combine orange juice and gelatin in a small oven-proof dish.
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7
Let soften 2 minutes, then place dish in a small saucepan containing 1/2 inch of water.
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8
Warm over low heat until gelatin melts, mixing while heating.
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9
Peel and slice 4 bananas and immediately combine with half of the lemon juice.
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10
In a food processor, puree banana slices with gelatin.
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11
Slice the remaining banana and arrange along bottom of baked, cooled pie shell.
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12
Pour pureed bananas into pie shell, covering slices.
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13
Tap pie gently settle contents.
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14
Cover with plastic wrap and refrigerate until firm, about hour.
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15
GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries.
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16
Simmer over low heat for 6 minutes, stirring frequently.
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17
Press through sieve.
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18
Cool.
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19
When filling is firm, arrange plum slices in a circle, overlapping, on top the pie.
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20
Fill center of circle with alternating circles of red raspberries blackberries.
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21
Brush with glaze and refrigerate for at least 2 hours.
