Ingrients & Directions
1 9-inch pie crust
2 c Fresh blueberries
1/2 c Sugar
1 tb Plus 2 tsp cornstarch
1/4 ts Salt
1/4 ts Ground cinnamon
3/4 c Water
1/4 c Grenadine syrup
2 ts Lemon juice
1/2 c Whipping cream; chilled
1 tb Sugar
Place blueberries in pie shell. Mix 1/2 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.
Yields
1 Servings