2 sticks or 1 packets of our pie crust mix
Clear Orange Sauce (below)
1 pt. strawberries (reserve 6 whole berries), halved
1 (20 1/2 oz.) can pineapple spears, drained
1 1/2 c. seedless green grapes
1 med. banana, peeled and cut into 1/4 inch slices
2 tbsp. sugar

Prepare pastry for two-crust pie as directed on package except - roll dough 1 inch larger than 14 inch pizza pan. Ease into pan; flute edge. Prick bottom and side of pastry. Bake 8 to 10 10 minutes. Cool.

Prepare Clear Orange Sauce. Arrange fruits in concentric circles in baked pastry shell, beginning with strawberry halves around edge. Place reserved berries in center; sprinkle fruits with sugar. Spoon some of the orange sauce over fruits. Cut pie into wedges; serve with remaining sauce. 12 to 14 servings.

CLEAR ORANGE SAUCE:

Mix 1 cup sugar, 1/4 teaspoon salt and 2 tablespoons cornstarch. Stir in 1 cup orange juice, 1/4 cup lemon juice and 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in 1/2 teaspoon each grated orange and lemon peel. Cool.