Description
This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.
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
Instructions
- 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.
- Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
Servings: 12