Fresh Raspberry Pie
Yield
1 PiePrep
25 minCook
0 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 ½ | cups |
water
|
|
| 3 ½ | cups |
raspberries
fresh |
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 4 | tablespoons |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
powdered sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 355 | ml |
water
|
|
| 828 | ml |
raspberries
fresh |
|
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 6E+1 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
powdered sugar
to taste |
*
|
Directions
Boil 1½ cups water and ½ cup raspberries for 1 minute.
Strain, discard seeds.
Mix to a paste, the sugar, cornstarch, salt, 4 tablespoons water and 1 tablespoon lemon juice.
Pour raspberry juice into saucepan, bring to a boil; add cornstach mixture.
Cook until thick. Cool to lukewarm; add 3 cups fresh berries, pour into baked pie shell.
Chill thoroughly. Serve topped with whipped cream sweetened with powdered sugar, if desired.
