Recipe - Gerri Lynne Grubers Strawberry-Banana Pie

FILLING
4 pt Strawberries
Washed and hulled
1 cup Sugar
2 tablespoon Cornstarch
3 tablespoon Lemon juice
1 teaspoon Unflavored gelatin
2 tablespoon Cold water
2 Bananas, cut or sliced up

PIE CRUST
1 One half cup Flour
3 tablespoon Water
One half cup Shortening

FILLING:Mash about 1 One half pints strawberries with sugar in saucepan.
Dissolve cornstarch in lemon juice and add to strawberry mixture. Heat over
medium heat, stirring constantly, until mixture thickens and juice becomes
transparent. Remove from heat. Dissolve gelatin in water and stir into
strawberry mixture. Cool.Cut remaining strawberries in half and gently stir
into strawberry mixture along with bananas. Chill several hours or
overnight. PIE CRUST:Mix One fourth cup flour with water to form paste. Cut
shortening into remaining flour. Add paste to flourshortening mixture. Mix
with fork, then knead until dough comes together. Roll into ball, wrap
tightly and chill before rolling out.Roll out dough to 10inch circle and
gently place in 9inch pie plate. Pierce dough with fork all around sides
and bottoms to prevent air bubbles from forming. Bake at 425 degrees 12 to
15 minutes. Remove from oven and cool. Just before serving, pour strawberry
mixture into crust, making sure best and biggest strawberries are on top.
*This recipe won first prize at last year's "Pie Bake a la Beverly Hills"
sponsored by the Beverly Hills Farmers Market. Formatted by Lynn Thomas
dcqp82a. Source: Los Angeles Times 41697.6 to 8 servings. Each of 8
servings:369 calories; 3 mg sodium; 0 cholesterol; 14 grams fat; 61 grams
carbohydrates; 4 grams protein; 1 gram fiber.
Recipe by: Los Angeles Times 41697 Sent to me by "Jack C. Elvis"
jackelvis@moonlink.net so I could check them out for formatting errors,
originally posted to Prodigy.

By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997