9" refrigerated pie crust
about 2 cups fresh fruit
(I used 3 plums here but apples, pears, peaches, berries, etc. would all work well)
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons cornstarch
Gently unroll pie crust onto a baking sheet pan lined with parchment baking paper.
Slice fruit into a bowl.
Toss fruit with sugar, cinnamon and cornstarch to coat.
Arrange fruit onto pie crust, leaving a 2" empty border around edge of circle.
Gently fold and pleat pie crust up over edges of fruit, pinching to secure shape.
Sprinkle with additional sugar if desired.
Bake at 375* about 50 - 60 minutes, until fruit is bubbly and crust is brown.
Cool slightly before cutting in wedges to serve.
Delicious with a dollop of vanilla ice cream!
About 6 servings
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1 comment:
Definitely going to try this one!!
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