This comes from a recipe card in my mom’s recipe box, originally titled “Strawberry or Peach Pie” and credited to “the kitchen of Mama Mac” (aka Loretta McKinney, my grandmother). It’s a pretty simple principle that can be used to create other fruit pies with minimal baking, good for summer, so you can choose whichever type of fruit and jello combination you want. In this photo above, I used a combination of strawberries, blueberries, and an orange (because I was using up odds and ends and needed more fruit to fill the pie tin) and a package of cherry jello. 

The first ingredients thicken in a saucepan after they’ve boiled for a few minutes. Kari (my spouse) said I needed to keep it away from them or else they’d bury their face in it, so I’ll take that as a win.

1 cup sugar
2 Tablespoons corn starch
1 cup water
1/2 package jello (your choice of flavor)
1 dash salt

Mix the sugar, corn starch, and water in a saucepan at medium heat until it thickens, then add the jello and salt.

Pour over sliced fruit in a 9-inch baked pie crust. (I used this graham cracker crust recipe.) Top with “Dreamwhip” (whipped cream).