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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. It's the best fresh fruit pie I have ever tasted, she assures. Ingredients:
4 cups fresh raspberries, divided |
1/3 cup water |
3/4 cup sugar |
7-1/2 teaspoons cornstarch |
dash salt |
1 pastry shell (9 inches), baked |
whipped cream, optional |
Directions:
1. In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
2. Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired. Yield: 6-8 servings.
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