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
Cookie Crust (recipe follows)

Fruit - apples, pears, strawberries, grapes, bananas, drained orange sections.

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 blended. Press firmly on bottom and sides of a 9 inch pie pan. Bake at 400 degrees for 10 minutes or until edges brown. Cool thoroughly.

1. In heavy saucepan, mix sugar, cornstarch and salt.

2. Gradually stir in apple juice. Bring to boil over medium heat. Cook, stirring for 1 minute. Remove from heat.

3. Stir in lemon rind and juice. Cool thoroughly.

4. Gently fold in fruit. Turn into cookie crust. Chill for 4-5 hours or until firm enough to cut. Makes one 9 inch pie.