Raw Fruit Pie or Tart with Apple-Juice Glaze

1. 1

   *Fruit: bananas, berries, plums, any fruit except raw papaya or pineapple Defrost apple juice just enough to remove it from the can.

2. 2

   Sprinkle gelatin on cold water.

3. 3

   Wait 1 minute, then heat gently; just until gelatin dissolves.

4. 4

   Remove from heat and stir in undiluted apple juice until melted.

5. 5

   Refrigerate just until syrupy.

6. 6

   Meanwhile, arrange fruit attractively in pie crust or tart or spongecake cups.

7. 7

   When apple gelatin is slightly thick, spoon it gently over fruit, using only as much as you need to entrap fruit in a see-through glaze (about 1/2 to 23 the amount).

8. 8

   Chill until set.

9. 9

   Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.