2 cups fresh blueberries

2 tbsp. water

1/4 tsp. cinnamon

Thickening - 1/4 cup + 1 tbsp. water and 1 tbsp. + 1 tsp. Cornstarch

Preheat oven to 425 degrees place a large piece of aluminum foil underneath the pie to catch pie drippings. Combine berries, water, cinnamon, and nutmeg over med.- to med.-high heat. Cook about 10 minutes. Remove from heat, add sugar, and stir. Put back on heat and cook additional 5 minutes. In small bowl combine water and cornstarch for thickening and slowly pour into berry's stirring often to prevent lumps; cook an additional 3-5 minutes on low-medium heat. Don't forget to stir frequently. Take off stove. Spoon berry medley in pie crust, reserving about 1- 2 cups of the berry sauce, add top crust- Before baking, sprinkle sugar and cinnamon topping over the top of the pie crust. Cut 4 slits in the top of the crust. Bake approximately 30- minutes or until berry filling is bubbly and the piecrust has baked to a light golden brown.

Serves 8

Spoon some of the berry medley sauce topping you've reserved over each slice of pie, add a dollop of lite whipped topping-- now go enjoy this light, delicious Berry Medley Delight!