Summer Fresh Raspberry Pie

Summer Fresh Raspberry Pie

9
cpchef 0

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

Ingredients

1 h 30 m servings 146 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 10 Ratings

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Nice, quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to hea...

Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when onl...

Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the f...