Katie Hohenbrink’s Red, White and Blueberry Pie
This pie was second place at the Bluffton Relay for Pie pie-baking contest.
1 prebaked pie crust
Fruit filling:
1 ½ cups sugar
1 ½ cups water
¼ cup plus 1 ½ teaspoons cornstarch
4 Tablespoons plus 1 ½ teaspoons strawberry gelatin
1 pint fresh blueberries
1 teaspoon lemon juice
1 pint fresh strawberries
Annette Stuckey’s Raspberry Buttermilk Pie
Serves 8
1 1/2 cups buttermilk
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup all-purpose flour
5 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
9-inch basic flaky piecrust, parbaked
1/3 cup raspberry jam
1/4 cup toasted sliced almonds
