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Fresh Raspberry Pie

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Submitted by mosh1036

YIELD

1 Pie

PREP

25 min

COOK

0 min

READY

2 hrs

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
baked
1 ½ 355
CUPS ML WATER
3 ½ 828
CUPS ML RASPBERRIES
fresh
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
1 1
DASH DASH SALT *
4 6E+1
TABLESPOONS ML WATER
1 15
TABLESPOON ML LEMON JUICE
1 237
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 591 50% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 232mg 10%
Total Carbohydrate 24g 24%
Dietary Fiber 7g 30%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 50%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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