Summer Fresh Raspberry Pie
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Summer Fresh Raspberry Pie

1. Fresh raspberries, divided - 4 cups
2. Water - ½ cup
3. Cornstarch - 2 tablespoons
4. Cold water - ¼ cup
5. White sugar - ½ cup
6. Lemon juice - 1 tablespoon
7. Ready-to-use refrigerated pie crust - 1 (9 inch)
8. Whipped cream for garnish - 1 cup
9. Lemon zest for garnish - 1 teaspoon

How to cook deliciously - Summer Fresh Raspberry Pie

1. Stage

Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.

2. Stage

Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.

3. Stage

Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.

4. Stage

Garnish slices with whipped cream and lemon zest.