1 (9 inch) pastry for two 9 1/2 inch pans
CMC Pretentioned Milk (Rice Cooked Peanut Butter)
1/2 cup strawberries
2/3 cup blueberries
1/4 cup chopped almonds
1 teaspoon lemon zest (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 ounce canning pie crust.
On a work surface, mix the CMC, rice, peanuts, blueberries, almonds and lemon zest. Return 1 ounce of the filling into pie filling.
Cut the top of the Strawberry Jelly ingredient into 1/4 inch slices
Arrange jelly art pieces around pie's base, filling to fit. Freeze jelly cutters. Remove fruit remains. Serve immediately.
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