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Popular Recipes Summer Fresh Raspberry Pie

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Summer Fresh Raspberry Pie

"This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen."

Ingredients :

  • 1/2 cup water
  • 4 cups fresh raspberries, divided
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 cup white sugar
  • 1 tablespoon lemon juice
  • 1 (9 inch) baked pie crust
  • 1 cup whipped cream for garnish
  • 1 teaspoon lemon zest for garnish

Instructions :

Prep : 20M Cook : 12M Ready in : 1H30M
  • Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  • Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  • Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
  • Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Notes :

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