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Fresh Fruit Devonshire Pie

Fresh Fruit Devonshire Pie
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Devonshire cream is a rich thickened cream traditionally served with scones and tea. In this pie, this creamy flavoring is combined with mixed fruit to create a perfectly delectable pie!

Prep Time:
1 Hr
Total Time:
4 Hr
Makes:
8 servings
Pillsbury Bake-Off
Mrs. George H. Berggren
State College, PA
Bake-Off® Contest 16, 1964
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1package unflavored gelatin
1/4cup water
1/3cup sugar
1/8teaspoon salt
1cup sour cream
2tablespoons milk
2egg yolks, slightly beaten
1cup whipping cream, whipped
Topping
1medium peach, pitted, sliced
1medium plum, pitted, sliced
1/2cup fresh raspberries
1/2cup fresh blackberries
DIRECTIONS
1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2.In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3.Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4.Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.

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