Recipe - Blueberry Grenadine Pie

1 9inch pie crust
2 cup Fresh blueberries
One half cup Sugar
1 tablespoon Plus 2 tsp cornstarch
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
Three fourths cup Water
One fourth cup Grenadine syrup
2 teaspoon Lemon juice
One half cup Whipping cream; chilled
1 tablespoon Sugar

Place blueberries in pie shell. Mix One half c. sugar, cornstarch, salt and
cinnamon in saucepan. Stir in water. Heat to boiling, stirring constantly.
Boil & stir 1 min. Stir in grenadine syrup and lemon juice. Pour over
blueberries. Refrigerate until chilled. Beat whipping cream and 1 tbsp
sugar in chilled bowl until stiff. Top pie with whipped cream.

Posted to EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Nov 24, 1997