1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 1/3 c. apple juice
1 tsp. grated lemon rind
1/4 c. lemon juice
6 c. assorted sliced or diced fresh fruit (apples, pears, strawberries,
grapes, bananas, drained orange sections)
Cookie Crust (recipe follows)

In heavy saucepan, mix sugar, cornstarch, and salt. Gradually stir in apple juice. Bring to boil over medium heat. Cook, stirring, for 1 minute. Remove from heat. Stir in lemon rind and juice. Cool thoroughly. Gently fold in fruit. Turn into cookie crust. Chill for 4-5 hours or until firm enough to cut.

Cookie Crust: Soften 1/4 cup butter. Mix in 1/4 cup sugar and 1 egg yolk. Add 1 cup all-purpose flour. Work with hands until well blended. Press firmly on bottom and sides of 9 inch pie pan. Bake at 400 degrees for 10 minutes or until edges brown. Cool thoroughly.