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Raspberry Royal Pie

By: Red Raspberry Commission

"Raspberry Royal Pie--the producer group's 'signature pie'--showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries."

Rate/Review | Read Reviews (4)

82 Saves

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

CRUST:
1/4 cup all-purpose flour
1/2 cup pecans, finely chopped
1/2 cup butter or margarine, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
FILLING
2 (10 ounce) packages frozen raspberries, thawed
1/3 cup sugar
1/4 cup cornstarch
1/3 cup water
Whipped cream

Directions

In a mixing bowl, beat all of the crust ingredients until well mixed. Refrigerate for 30 minutes. Pat into an ungreased 9-in. pie pan. Bake at 400 degrees F for 10-12 minutes or until golden brown. Cool. Drain the raspberries, reserving syrup; set aside. Combine the sugar and cornstarch in a saucepan; add water and raspberry syrup. Simmer until thick, stirring constantly. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream.