Ingredients:
9 large peaches sliced, 1 pint blueberries, 1 package peach jello, ¼ cup dark brown sugar, ¼ cup cinnamon, ¼ cup nutmeg, 1 tablespoon cornstarch, 1 cup water.

Directions:
Boil 1 cup of water and add all ingredients except the fruit and cook until it thickens. Let the mixture cool for 20 minutes and then add the peaches and blueberries. Pour this mixture into a large graham cracker crust. Refrigerate for 30 minutes. Serve with or without cool whip