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.
Cool.
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.