2 sticks or 1 packet of pie crust mix
Clear orange sauce
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 minutes. Cool.

Prepare clear orange sauce. Arrange fruits in concentric circles in baked pastry shell, beginning with strawberry halves over edge. Place reserved berries in the 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:

1 c. sugar
1/4 tsp. salt
2 tbsp. cornstarch

1 c. orange juice
1/4 c. lemon juice
3/4 c. 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.