Fresh Fruit Pie - cooking recipe

Ingredients

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

Preparation

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