Preparation:
Spread the berries in the pie shell.
Mix sugar, cornstarch, salt and cinnomon in a 4 cup glass measure. Stir in
the water. Microwave uncovered on high stirring every minute until
thickened and clear, 3 to 4 minutes.
Stir in the sherry and lemon juice. Pon on the fruit in the pie shell.
Refrigerate at least 2 hours.
Serve with sour cream topping:
Mix 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. |
