Blueberry grenadine pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch pie crust | |
| 2 | cups | Fresh blueberries |
| ½ | cup | Sugar |
| 1 | tablespoon | Plus 2 tsp cornstarch |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ¾ | cup | Water |
| ¼ | cup | Grenadine syrup |
| 2 | teaspoons | Lemon juice |
| ½ | cup | Whipping cream; chilled |
| 1 | tablespoon | Sugar |
Directions
Place blueberries in pie shell. Mix ½ 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@...> on Nov 24, 1997