• Jason Smith

Spring Has Sprung (Kinda)!!!!

Well as most would know livin' or vistin' Kentucky spring is a fickle time. It can be 80 bright, sunny one day or 30 cold, snowing the next. So we just push through and keep going cause we know that full on spring and summer is right around the corner. A lot of the time on a cooler spring day I still want it to be full on spring so I do this through my desserts or savory spring dishes. But today I want to share a spring pie that makes it fill like a spring warm day every time I make or eat it.

So I give you "Southern Cold Fruit Pie". From the first bite to the last you will "Feel as happy as spring strutin' turkey". Hope y'all really enjoy it, I use this recipe for many many things, like spring get together or dinner on the ground picnic. You will want to share this recipe with everyone. Lord Honey Enjoy!!!!

Southern Cold Fruit Pie

Jason Smith, FNS

southerncountrybling.com

Serves 6-8

Ingredients:

1-pkg Strawberries, caped and quartered

1-pint Blackberries, cut in half

1-pint Raspberries

1-cup Water

½-cup White Sugar

1-tsp Vanilla

1-TBSP + 1-tsp Corn Starch

3-TBSP Strawberry or Red Raspberry Flavor Powdered Gelatin

1-Baked Pie Shell

2-cups Whipped sweetened cream, for garnish

Direction:

· Bake pie shell and let cool.

· Place the fruit in a bowl and lightly toss to combine.

· Pour fruit into cooled pie shell.

· In a small sauce pan place the water, vanilla, cornstarch, and sugar whisk to combine and bring to a light boil or until thick.

· Take off heat and stir in the gelatin.

· Let cool for 5-8 mins.

· Pour over berries and place in fridge for 3 hours or until set.

· Serve with whipped cream.

Tip: you can do this with peaches and use peach gelatin, or fresh pitted cherries and use cherry gelatin. You can also double this recipe if using a deep dish pie shell or making 2 pies.

ENJOY!!!

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