Fresh Fruit Pie

I got this recipe from my sister-in-law Mrs. B.T. and it is a wonderful, refreshing summer pie! The sauce you put over the fruit is really good on its own too - I know, I licked the spoon. :)

It's simple, goes together quickly and is tasty - what's not to like about this for a summer dessert?

Pie Crust:
¼ cup butter
¼ cup sugar
1 egg yolk
1 cup flour

To Make Crust: Mix melted butter, sugar, and yolk. Add flour and mix until crumbs form. Press into pie dish and cook at 400° F. for 8 minutes. Cool completely. (You can replace ¼ cup of the flour with whole wheat.)

½ cup sugar
3 to 4 Tablespoons cornstarch
1 ½ cups orange juice
¼ cup lemon juice
1 teaspoon grated lemon rind
6 cups fresh fruit
(I used approximately 2 cups quartered strawberries, 2 cups red grapes, 1 cup canned pineapple pieces, 1 cup raspberries and blackberries. That is just an idea, there are so many wonderful possibilities.)

For Fruit Mixture: Mix sugar and cornstarch in saucepan. Add 1 ½ cup orange juice until mixture is smooth. Stirring constantly, bring to boil over medium heat and add lemon juice and lemon rind. Cool completely. Add fruit and pour into cooled crust. Chill for 4 hours.