Fresh Blueberry Peach Pie

This is another recipe from my mom.
She used to make it in the summer when the peaches where ripe.

One time I didn't have the lemon jello on hand
(this is also good for people who avoid pre-processed stuff)
just make a lemon curd and toss the fruit with that.

Pie Filling

1 c. sugar

3 Tbsp. cornstarch

1 c. water

¼ c. lemon flavored gelatin powder

4 c. sliced peaches, peeled

¾ c. blueberries

Pastry Shell

Sweetened Whipped Cream

Combine sugar and cornstarch in a medium saucepan. Stir in the water. Bring to a boil over medium heat; stirring constantly, until the sauce is thick and translucent. Remove from heat, and add gelatin, stirring until gelatin dissolves. Cool.

Combine peaches and blueberries in a large bowl. Add gelatin mixture; toss gently.

Spoon into prepared pastry shell.

Cover and chill 1 hour or until set. Serve with sweetened whipped cream.

Pastry Shell

1 ¼ c. all-purpose flour

1 Tbsp. sugar

½ tsp. Salt

½ c. slivered almonds, coarsely chopped

1/3 c. vegetable oil

3 to 4 Tbsp. Water

Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pie plate.

Bake at 375° for 20 minutes. Cool on a wire rack.