Red, white and blue berry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 4½ | tablespoon | Cornstarch |
| 1½ | cup | Water |
| 4½ | tablespoon | Raspberry gelatin powder -- |
| Granules | ||
| 1 | pint | Frozen blueberries -- or |
| 4 | ounces | Cream cheese -- room |
| Temperature | ||
| ⅓ | cup | Confectioner's sugar |
| Fresh whole | ||
| Unsweetened | ||
| 1 | teaspoon | Fresh lemon juice |
| 1 | pint | Fresh raspberries -- fresh |
| Whole | ||
| Unsweetened | ||
| 4 | ounces | Whipped cream, light -- |
| Thawed | ||
Directions
BERRY LAYER
CREAM LAYER
For berry layers, combine sugar, cornstarch and water in med. saucepan stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell.
Refrigerate. Fold raspberries gently into remaining half of mixture; set aside. For cream layer, beat together cheese and sugar until smooth. Mix in the topping. spread over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at leat 4 hours before serving. Yield: 8 servings.
Recipe By : Country Woman
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