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Ingredients One per line	1 cup sugar 2 cups water 3 T Corn Starch 1/2 pkg jello (Rasp for Rasp, Strawberry for Strawberry, peach for peach)
Directions One per line	Cook Sugar, water, and Corn Starch until it boils and thickens. Add Jello. Stir until completely dissolved. For Raspberry pie, layer some of the cooled glaze on a cooked pie crust. Add a layer of fresh raspberries. Cover with a layer of glaze. Add more raspberries. Cover with glaze. Repeat for as full a pie as you want. For Strawberry pie, you can add the glaze to the strawberries, mix carefully and dump into a cooked pie crust. Makes enough glaze for two small pies or 1 large pie.
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