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    Recipe: Fruit Jam Pie

    Serves 6-8

    1prepared pie crust
    3cups of mixed berries or ripe peaches, peeled and sliced
    ½cup Potlicker Kitchen fruit jam (such as Rhubarb Balsamic or Peach Cobbler)
    tablespoons cornstarch
    ¼cup mascarpone cheese

    1. Mix fruit, jam, and cornstarch and pour into unbaked pie shell.
    (If using mixed berries, first drain excess liquid.)

    2. Spoon mascarpone onto fruit/jam mix

    3. Add top crust crimping edges
    together, (or decorate lattice style). Poke holes in top crust using fork.

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    4. Bake at 350 degrees for
    30 minutes, or until crust is golden and fruit bubbles. Allow to cool before serving. Adapted from Nancy Warner