INGREDIENTS:
2 (9 inch) pie shells, baked
2 pints fresh strawberries
3 cups white grape juice
2.5 tablespoons cornstarch
2 T gelatin
DIRECTIONS:
In a saucepan, mix together 2cups of the juice and the corn starch; blend corn starch in completely. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Meanwhile, add gelatin to remaining juice and let stand one minute or more. Add gelatin mixture to corn starch mixture and stir until smooth. Place strawberries in baked pie. Pour cooled gel mixture over strawberries. Refrigerate until set.
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