| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 9-inch pie crust | |
| 2 | c | Fresh blueberries |
| 1/2 | c | Sugar |
| 1 | tb | Plus 2 tsp cornstarch |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 3/4 | c | Water |
| 1/4 | c | Grenadine syrup |
| 2 | ts | Lemon juice |
| 1/2 | c | Whipping cream; chilled |
| 1 | tb | Sugar |
INSTRUCTIONS
Place blueberries in pie shell. Mix 1/2 c. sugar, cornstarch, salt and cinnamon in saucepan. Stir in water. Heat to boiling, stirring constantly. Boil & stir 1 min. Stir in grenadine syrup and lemon juice. Pour over blueberries. Refrigerate until chilled. Beat whipping cream and 1 tbsp sugar in chilled bowl until stiff. Top pie with whipped cream. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Nov 24, 1997
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