Summer Fresh Raspberry Pie recipe
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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
Nutrition Info
- 146.5 caloriescarbohydrate: 21.9 gcholesterol: 3.8 mgfat: 6.3 gfiber: 3.4 gprotein: 1.5 gsaturatedFat: 1.9 gservingSize: -sodium: 85 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Summer Fresh Raspberry Pie
Directions
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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.