Heavenly Raspberry Pie

Submitted by cooking with love

"When raspberries are in season and cheap this is requested over and over by my family. It is a combination of cooked and fresh raspberries. It takes awhile to make but only because it has to chill so long so plan ahead. But you will love it greatly. Serve with whipped cream with a bit of almond flavoring in it."

 

• Ready In: 4hrs 20mins
• Ingredients: 6
• Yields: 1 pie
• Serves: 8

ingredients

• 1 baked 9-inch pie shell (use your favorite)
• 5 cups fresh raspberries (you can use frozen)
• 3⁄4 cup sugar
• 1⁄2 cup cold water
• 3 tablespoons cornstarch
• 3 tablespoons lemon juice

directions

1. Prepare pie crust as directed and bake. Set aside.
2. In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
3. Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
4. Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
5. Serve with remaining cup of berries and whipped cream.

Reviews

[DeniseBC]

Wow! This is a winner! I didn't grow up eating raspberries since they were so expensive where we lived. We've been getting some recently in our CSA boxes, and I decided I should do more than just eat them raw.(no matter how good they are that way!) This was a great choice!! I used a frozen, premade pie crust and was too lazy to whip cream, so this was quick and easy to put together and good. Not too sweet--just the right amount of tartness. Next time I will definitely take the time to make fresh whipped cream, but we'll be looking for raspberries on sale now just to make this pie! Thanks for sharing a great recipe cooking with love!