| 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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