Fruit Platter Pie

Fruit "pie"

2 sticks or 1 packet Betty Crocker pie crust mix
Clear Orange Sauce (see below)
1 pint strawberries (reserve 6 whole berries), halved
1 20 1/2oz can pineapple spears, drained
1 1/2 cups seedless green grapes
1 medium banana, peeled and cut into 1/4" slices
2 tbsp. sugar

Clear Orange Sauce:
1 cup sugar
1/4 tsp. salt
2 tbsp. cornstarch
1 cup orange juice
1/4 cup lemon juice
3/4 cup water
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
12 to 14 servings
Prepare pastry for two-crust pie as directed on package except -- roll dough 1" larger than 14" pizza pan.
Ease into pan; flute edge.
Prick bottom and side of pastry.
Bake 8 to 10 minutes.
Cool.
Prepare clear orange sauce.
Arrange fruits in concentric circles in baked pastry shell, beginning wih strawberry halves around edge.
Place reserved berries in center; sprinkle fruits with sugar.
Spoon some of the orange sauce over fruits.
Cut pie into wedges; serve with remaining sauce.

Clear Orange Sauce:
Mix sugar, salt and cornstarch.
Stir in orange juice, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Stir in grated orange peel and grated lemon peel.
Cool.