The Best Blueberry-Peach Pie

  • Yield 6 to 8 servings


1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup lemon-flavored gelatin
4 cups peeled, sliced, fresh peaches
1 pint fresh blueberries
1 -- 9 inch baked pastry shell


  • Combine  first 3 ingredients in a saucepan. Bring to boil over medium heat; cook 1 minute, stirring constantly.
  • Remove from heat; add gelatin, stirring until gelatin dissolves.  Cool.
  • Combine peaches and blueberries in a large bowl.  Add gelatin mixture, folding gently.
  • Spoon into prepared pastry shell.
  • Cover and chill 1 hour or until set.
  • Serve with sweetened whipped cream.
  • Served 6-8 people.



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