Fresh Fruit Devonshire Pie 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! |
| | Crust | | 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box | | Filling | | 1 | package unflavored gelatin | | 1/4 | cup water | | 1/3 | cup sugar | | 1/8 | teaspoon salt | | 1 | cup sour cream | | 2 | tablespoons milk | | 2 | egg yolks, slightly beaten | | 1 | cup whipping cream, whipped | | Topping | | 1 | medium peach, pitted, sliced | | 1 | medium plum, pitted, sliced | | 1/2 | cup fresh raspberries | | 1/2 | cup fresh blackberries |
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| 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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