Blueberry Grenadine Pie

• 2 c. fresh blueberries
• 1/2 c. sugar
• 1 Tbsp. plus 2 tsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 3/4 c. water
• 1/4 c. grenadine syrup
• 2 tsp. lemon juice
• 1/2 c. chilled whipping cream
• 1 Tbsp. sugar

1. Prepare pastry as directed except stir in 1/4 cup cornmeal with the flour.
2. Continue as directed for baked pie shell.
3. Place blueberries in pie shell.
4. Mix 1/2 cup sugar, the cornstarch, salt and cinnamon in saucepan.
5. Stir in water.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Stir in grenadine syrup and lemon juice.
9. Pour over blueberries.
10. Refrigerate until chilled.
11. Beat whipping cream and 1 tablespoon sugar in chilled 1 1/2-quart bowl until stiff.
12. Cut pie into wedges; top with whipped cream.
13. Makes 6 servings, 420 calories per serving.

fresh blueberries, sugar, cornstarch, salt, ground cinnamon, water, grenadine syrup, lemon juice, chilled whipping cream, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465671 (may not work)