1 quart fruit, divided (4 cups)
1 baked pie shell or graham crust
1 cup white sugar
3 tbsp. cornstarch
1/2 cup water

In a saucepan, mix 1/2 quart (2 cups) fruit (mashed), sugar, cornstarch and water. Cook over medium heat, stirring, until thick and clear. Remove from heat and cool. Place rest of fruit in pie shell. Pour cooled fruit on top. Chill until firm, 2 hours.