Gingersnap Crust:
2 1/2 cups gingersnap crumbs
1/3 c. butter, melted
Combine crumbs and butter. Press into a 9" pie plate.
1/3 c. butter, melted
Combine crumbs and butter. Press into a 9" pie plate.
Cream Cheese Filling:
12 oz cream cheese, room temp. (important!)
1/2 c. sugar
2 eggs (room temperature is best, but it it ok to have cold eggs)
2 tsp vanilla
1 tsp. almond extract
1 c. diced (soft) fruit - we used canned apricots, drained. Peaches would be very good too.
Preheat oven to 350 degrees. In mixer, beat cream cheese until smooth. Blend in sugar, eggs and extracts. Fold in fruit, and pour into crust. Bake for 25-30 minutes, or until it is firm to touch, but not hard or dry. Let cool completely before arranging fruit on top.
1/2 c. sugar
2 eggs (room temperature is best, but it it ok to have cold eggs)
2 tsp vanilla
1 tsp. almond extract
1 c. diced (soft) fruit - we used canned apricots, drained. Peaches would be very good too.
Preheat oven to 350 degrees. In mixer, beat cream cheese until smooth. Blend in sugar, eggs and extracts. Fold in fruit, and pour into crust. Bake for 25-30 minutes, or until it is firm to touch, but not hard or dry. Let cool completely before arranging fruit on top.
Fruit Topping:
Slice fruit: We like to use kiwis, strawberries, bananas, canned mandarin oranges and blueberries (those don't need sliced). Arrange however you would like!
Important note: in order to keep bananas from getting brown, slice and arrange *just* before pouring on glaze.
Important note: in order to keep bananas from getting brown, slice and arrange *just* before pouring on glaze.
Glaze
1/2 c. sugar
2 TBS cornstarch
1/2 c. orange juice
1/4 c. juice from fruit, or water
1/4 c. lemon juice
Cook until smooth, and thickened enough to not be runny. Pour over fruit, and chill until served.
It is work, but well worth it! This won 3rd place out of 36 pies, and a few people thought it deserved 1st place...they should have been the judges : )
2 TBS cornstarch
1/2 c. orange juice
1/4 c. juice from fruit, or water
1/4 c. lemon juice
Cook until smooth, and thickened enough to not be runny. Pour over fruit, and chill until served.
It is work, but well worth it! This won 3rd place out of 36 pies, and a few people thought it deserved 1st place...they should have been the judges : )
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