I use this recipe for all my fresh fruit pies - strawberry, peach, blackberry, etc. Just match the gelatin flavor to the fruit.
1 9-in pie crust, baked and cooled
3 c water
1 c sugar
1 pkg fruit-flavored gelatin
3 T Cornstarch
4 cups fruit, prepared (sliced, etc.)
In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much.) Pour over fresh fruit and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream or serve with a scoop of vanilla ice cream.
1 9-in pie crust, baked and cooled
3 c water
1 c sugar
1 pkg fruit-flavored gelatin
3 T Cornstarch
4 cups fruit, prepared (sliced, etc.)
In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much.) Pour over fresh fruit and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream or serve with a scoop of vanilla ice cream.
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