Flat Bottom Fruit Pie

Flat-bottom fruit pie

This fruit pizza was so delicious at our family reunion in the mountains.  Perfect for summer fruits at their peak.

I even recommend the sugar-free version!  It was delicious!

Flat-bottom Fruit pie

Pie crust:

1 cup flour
1/3 cup shortening
1/4 t. salt

Cut shortening and salt into flour. Add enough water to gather dough into a ball. Roll out.

1-1/4 tsp. cinnamon sugar *

1 cup half-and-half or milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding (May use sugar free pudding with wonderful results)

1 cup thawed COOL WHIP Whipped Topping

1/2 large fresh peach, sliced

1/2 cup fresh blueberries

cup fresh raspberries or pitted cherries

Heat oven to 450 F.
Roll pie crust onto pizza pan or baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 min. or until lightly browned; cool completely.
Meanwhile, beat pudding mix and half-and-half in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Spread pudding mixture onto crust just before serving; top with fruit.

*Note: If you don’t have cinnamon sugar, you can mix 3/4 tsp. sugar and 1/4 tsp. ground cinnamon instead.


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