{"id":426,"date":"2009-06-28T09:40:12","date_gmt":"2009-06-28T16:40:12","guid":{"rendered":"http:\/\/baconwrappedlife.com\/archives\/426"},"modified":"2009-06-28T09:41:02","modified_gmt":"2009-06-28T16:41:02","slug":"fruit-jumble-pie","status":"publish","type":"post","link":"https:\/\/pink.jemts.com\/?p=426","title":{"rendered":"Fruit Jumble Pie"},"content":{"rendered":"

Ok, I\u00e2\u20ac\u2122m still way behind\u00e2\u20ac\u00a6this weekend was not so much about catching up as I thought.  Oh well.  I have been telling Dori<\/a> I would post pictures of this pie I made for over a week now, so here it is! <\/p>\n

I started with a recipe from my Better Homes and Gardens cookbook, which I love because it has just about anything you can think of with lots of basic info to help you get started.  I usually use it to get a sense for how long something should be cooked or what kinds of flavors go into some type of traditional sauce or something along those lines and then go from there.  For this pie, I was looking for a way to use up a giant pile of fresh fruit that was too ripe for us to eat straight up and that I didn\u00e2\u20ac\u2122t want to go bad.  BH&G had a recipe for a Harvest Fruit Tart that used apples and a bunch of dried fruits that you reconstituted in some apple juice before mixing with nuts and baking in a tart with a lattice top.  <\/p>\n

I used my fresh fruit, used the apple juice to make a gooey gooey sauce, and was too lazy to even attempt lattice-work.  <\/p>\n

Fruit Jumble Pie<\/strong><\/font><\/u><\/p>\n