Fruit Pie in Cookie Crust

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Filling:
½ c. sugar
3 T. cornstarch
pinch salt
1¼ c. apple juice
1 t. lemon rind
¼ c. lemon juice
3 c. assorted sliced or diced fresh fruit

Crust:
½ c. butter or margarine
½ c. sugar
2 egg yolks
2 c. flour

For crust: mix softened butter with sugar and egg yolks. Add flour, work with hands until well blended. Press firmly into 9 inch pie pan. Bake at 400 for 10 minutes or until edges brown. Cool thoroughly.

For filling: In heavy saucepan, mix sugar, cornstarch, and salt. Gradually stir in apple juice. Bring to a boil over medium heat. Cook, stirring, for 1 minute. Remove from heat. Stir in lemon rind and juice. Cool thoroughly. Gently fold in fruit. Turn into cookie crust. Chill 4 - 5 hours until firm enough to cut.

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