We are fortunate enough to have a “pick your own” raspberries place just down the road. Raspberries are so delicate (and expensive) that you want to use them while they’re fresh.
This Raspberry Pie recipe makes a pie of intense flavor and is a special treat when raspberries are available.
9-inch baked pie crust
4 cups raspberries
2 to 2-1/2 TB cornstarch
1 cup sugar
About 1/4 cup water
1 tsp lemon juice
Mix corn starch and sugar in a medium saucepan.
Mash about 1 cup of berries. (You will need more than 1 cup of berries to make a cup of mashed berries. I usually start with a cup of whole berries and then add as needed to make a cup of mashed berries.) Add about 1/4 cup water to make 1-1/4 cup total.
Add the mashed berries to sugar and corn starch and cook until the mixture starts to thicken, about 8 to 10 minutes. Add lemon juice and continue to cook to thicken, another 3 to 5 minutes.
Place remaining raspberries in the pie crust, spreading them evenly over the bottom.
Pour the cooked berry mixture over the uncooked berries. Refrigerate at least two hours.
Serve pie with whipped cream.
Tips from Jane
— Cooking time may vary depending on how juicy the berries are.
— The amount of water might vary depending on the juiciness of the berries.
— Raspberries are very delicate, so make sure you buy or pick them the day you’re planning to make the pie.
— This same technique makes a great Strawberry Pie.
— You can either spread the whipped cream over the top of the pie, which makes a nice presentation, or serve the pie plain and let people add their own whipped cream, in whatever quantities they like.