Fresh Raspberry Pie

Yields:	1 Pie
Rate this Recipe

	Preparation	25 minutes
	Cooking	0 minutes
	Ready In	2 hours

Be the first to add a photo of this recipe!

Ingredients

1	each	pie shell (9 inch)	baked
1 1/2	cups	water
3 1/2	cups	raspberries	fresh
3/4	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

Directions

Boil 1 1/2 cups water and 1/2 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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Mayonnaise Chocolate Cake

I have not made this yet, but my mother made mayonnaise cakes when I was a child ( I'm 45) and she got the recipe from my grandmother. It sounds just like what my mother used to make. If it is as good as that, the cake is not only FABULOUS, but so easy. Its a great cake to make at the spur of the moment and also, you don't need any eggs! It is moist and delicious. I came to the library just to use the internet to locate this recipe and was suprised to find it in no time. Thanks to whomever is responsible for making it available. Kris