Time to make:
Calories per Servings:
1/2 cup Corn syrup
4 cups blueberries OR
4 cups halved strawberries OR
4 cups peaches — peeled and sliced
2 Tbsp cornstarch
2 Tbsp water
2 tsp lemon juice
1 cup heavy cream
baked pie crust
STEP BY STEP:
In covered blender, blend 1 cup of fruit at high speed 30 seconds. In 2
quart saucepan, mix cornstarch and water until smooth.
Add mashed fruit, corn syrup, and lemon juice. Stirring constantly,
bring to boil over medium heat and boil one minute. Turn into bowl,
cover surface with waxed paper.
Cool one hour. Fold in remaining fruit. Spread cream onto bottom and
sides of pie crust.
Fill with fruit mixture. Chill 3 hours or until set.