Summer Fruit Pie

1/3 cup shortening

1 pack MAYA Complete Hotcake Mix 200 grams

2–3 tablespoons water

1/2 cup sugar

6 tablespoons MAYA Cornstarch

3 cups milk

2 egg yolks, slightly beaten

1 tablespoon butter

1 teaspoon vanilla

halved red grapes

sliced fresh strawberries

sliced kiwi

sliced pineapple

1 tablespoon unflavored gelatin

1/3 cup water

Preheat oven to 350 degrees F. Prepare a 9–inch pie plate.

In a bowl, Cut in the shortening into hotcake mix until mealy. Add enough water to form a ball of dough.

Roll out the dough between 2 sheets of wax paper until about 1/8–inch thick. Fit into the pie plate. Flute the edges. Baked blind or prick with a fork before baking. Bake for 8 minutes or until golden brown. Cool.

Prepare Custard Filling: in a saucepan, combine sugar and cornstarch. Stir in the milk. Cook over low heat until slightly thick. Stir half of the hot milk into the beaten egg yolks. Add remaining milk mixture back to the saucepan and cook until mixture coats the back of a spoon. Remove from fire and blend in butter and vanilla, cool slightly.

Pour custard over the baked crust and spread evenly. Arrange the sliced fruits over the custard filling. Soften the gelatin in water then heat to dissolve completely. Cool slightly then pour over sliced fruits.