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Blueberry-Peach Pie
Author/Submitted by:
RUTH BURKHAR
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
c
sugar 3
tb
cornstarch 1
c
water 1/4
c
lemon-flavored jello 4
c
peaches,
fresh or frozen
3/4
c
blueberries,
fresh or frozen
1
pastry shell (see below)
sweetened whipped cream 1 1/4
c
all-purpose flour 1
t
sugar 1/2
c
slivered almonds 1/3
c
vegetable oil 3
tsp
water,
(3 to 4)
Directions:
1.
Thaw fruit if frozen. Slice the peaches. Coarsely chop the almonds. Combine sugar, cornstarch & water in a medium saucepan. Bring to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat, adding gelatin, stirring until gelatin dissolves. Cool. Combine peaches and blueberries in a large bowl. Add gelatin mixture and toss gently. Spoon into prepared pastry shell. Cover and chill 1 hour or until set. Serve with sweetened whipped cream.
2.
PASTRY SHELL: Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pieplate. Bake at 375 degrees for 20 minutes. Cool on a wire rack.
This makes a firm pie, with the crust adding a great nutty texture. Do not overfill the crust - unless you have a very deep pieplate, there may be too much filling, which can run over the sides.
This makes a firm pie, with the crust adding a great nutty texture. Do not overfill the crust - unless you have a very deep pieplate, there may be too much filling, which can run over the sides.
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