Blueberry peach pie

Yield: 4 servings

Measure Ingredient
1 cup Sugar
3 tablespoons Cornstarch
1 cup Water
¼ cup Lemon jello mix
4 cups Unpeeled sliced peaches
\N \N (fresh
\N \N Or frozen and thawed)
¾ cup Blueberries (fresh or
\N \N Frozen
\N \N And thawed)
9 \N \" pie shell
\N \N Whipped Cream (or
\N \N Substitute) to top

From Errin Dillon: My great-aunt made this pie for a reunion last year and it was incredible!

Combine first sugar, cornstarch and water in a sauce pan. Bring to a boil over medium heat. Cook for 1 minute, stirring constantly.

Remove from heat. Add jello mix; stir until dissolved.


Mix peaches and blueberries in a bowl. Add jello mixture; stir.

Spoon into shell.

Cover; chill for 1 hour.

Serve with whipped cream or substitute.

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