Summer Fresh Raspberry Pie |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen. Ingredients:
1/2 cup water |
4 cups fresh raspberries, divided |
2 tablespoons cornstarch |
1/4 cup cold water |
1/2 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 |
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.
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