1 package (8 ounces) cream cheese, softened ( I used whipped cream cheese, since that was what I had on hand).
3/4 cup confectioners’ sugar
3 tablespoons cornstarch, divided
1 whole egg, separated
2 cups prepared Fruit
2 tablespoons sugar, plus a little extra for sprinkling
1 teaspoon vanilla extract
1 refrigerated pie crust from 14.1-ounce box
Adjust oven rack to lowest position and heat oven to 400 degrees.
Bring crust to room temperature.
Mix cream cheese, egg yolk and vanilla and 2 tbsp of corn starch together until light and fluffy.
In another bowl mix 2 tbsp of sugar and 1 tbsp of corn starch and let it linger.
Unroll pie crust, spread cream cheese mixture leaving 1-2 inch border on pie crust. Top will mixed fruit. Fold edges over and brush with egg white, and sprinkle with course sugar. Bake for 30 min. Allow to cool and remove from pan. Best served warm. Enjoy!!!
Fresh or frozen fruit works well.
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