| 1 | Crust: place cracker crumbs in a medium bowl. |
| 2 | Mix oil and honey together and stir into crumbs, working the mixture with your fingers. |
| 3 | Pat into a 9 or 10-inch pie tin. |
| 4 | Bake at 350°F for 10 minutes. |
| 5 | Cool completely. |
| 6 | Filling: combine orange juice and gelatin in a small oven-proof dish. |
| 7 | Let soften 2 minutes, then place dish in a small saucepan containing ?inch of water. |
| 8 | Warm over low heat until gelatin melts, mixing while heating. |
| 9 | Peel and slice 4 bananas and immediately combine with half of the lemon juice. |
| 10 | In a food processor, puree banana slices with gelatin. |
| 11 | Slice the remaining banana and arrange along bottom of baked, cooled pie shell. |
| 12 | Pour pureed bananas into pie shell, covering slices. |
| 13 | Tap pie gently settle contents. |
| 14 | Cover with plastic wrap and refrigerate until firm, about hour. |
| 15 | Glaze: in a small saucepan, combine apple-juice concentrate, honey and minced strawberries. |
| 16 | Simmer over low heat for 6 minutes, stirring frequently. |
| 17 | Pre through sieve. |
| 18 | Cool. |
| 19 | When filling is firm, arrange plum slices in a circle, overlapping, on top the pie. |
| 20 | Fill center of circle with alternating circles of red raspberries blackberries. |
| 21 | Brush with glaze and refrigerate for at least 2 hours |
