Fresh Fruit Pie

• 4 c. blueberries, halved strawberries or sliced peaches
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1/2 c. Karo light corn syrup
• 2 tsp. lemon juice
• 1 c. heavy cream, whipped
• 1 pie crust, cooked

1. In covered blender, blend 1 cup of fruit at high speed for 30 seconds.
2. In 2-quart saucepan, mix cornstarch and water until smooth.
3. Add mashed fruit, corn syrup and lemon juice.
4. Stirring constantly bring to boil over medium heat and boil 1 minute.
5. Turn into bowl; cover surface with waxed paper.
6. Cool 1 hour.
7. Fold in remaining fruit.
8. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture.
9. Chill 3 hours or until set.
10. Serves 6 to 8.
11. (Whipped cream may be used as topping instead of spreading on bottom of crust.)

blueberries, cornstarch, water, light corn syrup, lemon juice, heavy cream, pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430657 (may not work)