Blueberry peach pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | cup | Water |
| ¼ | cup | Lemon jello mix |
| 4 | cups | Unpeeled sliced peaches |
| (fresh | ||
| Or frozen and thawed) | ||
| ¾ | cup | Blueberries (fresh or |
| Frozen | ||
| And thawed) | ||
| 9 | \" pie shell | |
| Whipped Cream (or | ||
| Substitute) to top | ||
Directions
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.
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