Instructions: Soften the gelatin in cold water and set aside. Combine the berries, sugar, brandy, cornstarch, and cinnamon in a saucepan and cook, stirring constantly until thickened.

Add gelatin and stir until it has dissolved. Set aside and allow to cool.

Whip heavy cream with confectioners sugar until firm and fold into the blueberry mixture. Fill the graham cracker crust and chill for at least 4 hours.

Graham Cracker Crust:
Mix all together until crumbly. Pat into a 9 inch spring-form pan and bake at 350 degrees or until lightly browned. Cool before filling.

Staffords in the Field Inn, Chocorua, N.H.

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