Blueberries OR Halved strawberries OR Peaches; peeled and sliced
2
tb
Cornstarch
2
tb
Water
1/2
c
Corn syrup
2
ts
Lemon juice
1
c
Heavy cream
Baked pie crust
INSTRUCTIONS
In covered blender, blend 1 cup of fruit at high spped 30 seconds. In 2
quart saucepan, mix cornstarch and water until smooth. Add mashed fruit,
corn syrup, and lemon juice. Stirring constantly, bring to boil over medium
heat and boil one minute. Turn into bowl, cover surface with waxed paper.
Cool one hour. Fold in remaining fruit. Spread cream onto bottom and sides
of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Serves
6-8 people.
Posted to JEWISH-FOOD digest V97 #330 by BNLImp@aol.com on Dec 20, 1997
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