Summer Fresh Raspberry Pie recipe

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Ingredients

½ cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
¼ cup cold water
½ 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

Nutrition Info

146.5 calories
carbohydrate: 21.9 g
cholesterol: 3.8 mg
fat: 6.3 g
fiber: 3.4 g
protein: 1.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 85 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries, add sugar.

  3. 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.

  4. 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.

Recipe Yield

1 9-inch pie

Recipe Note

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

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