Instructions: Thaw fruit if frozen. Slice the peaches. Coarsely chop the almonds.

Combine sugar, cornstarch & water in a medium saucepan. Bring to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat, adding gelatin, stirring until gelatin dissolves. Cool.

Combine peaches and blueberries in a large bowl. Add gelatin mixture and toss gently. Spoon into prepared pastry shell. Cover and chill 1 hour or until set. Serve with sweetened whipped cream.

PASTRY SHELL: Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pieplate. Bake at 375 degrees for 20 minutes. Cool on a wire rack.

Note: This makes a firm pie, with the crust adding a great nutty texture. Do not overfill the crust - unless you have a very deep pieplate, there may be too much filling, which can run over the sides.

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