Summer Fresh Raspberry Pie Recipe - Allrecipes.com
Summer Fresh Raspberry Pie Recipe
  • READY IN hrs

Summer Fresh Raspberry Pie

Recipe by  

"This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2013

Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results.

 
Most Helpful Critical Review
Sep 14, 2014

Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the fiber and the seeds will be left over. Go ahead and add an extra tablespoon of cornstarch. That's what I had to do the THIRD time I tried to make this pie and I left it on the burner for an additional five minutes or so to get it to thicken up. Also, you should double the amount of sauce/filling that the recipe calls for unless you want a lot of fairly dry berries. See how many dry berries there are in the photo above? That will be you. As others have said, you will also need more berries for a 9" pan. I gave this three stars for the number of attempts I made before it came out the way it needed to for the birthday for which I was preparing it.

 

9 Ratings

May 07, 2014

Nice, quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie!

 
Jun 22, 2014

Made this pie with my homemade crust recipe and fresh picked raspberries. Made according to directions and turned out perfectly. Delicious and fresh, family LOVED it!!!

 
Aug 17, 2014

Just made this for company and they were asking for the recipe. I was generous with the raspberries using heaping cups and added a little extra sugar to compensate. Topped pie with fresh whipped cream which made presentation a little better and was absolutely the best raspberry pie I've ever eaten.

 
Jul 30, 2014

Tres magnifique! This recipe is perfect for me. Not-too-sweet, and full of flavour. I did find the raspberry filling a little scanty for a 9" crust... next time I'll do an 8" pie plate to make it seem more full.

 
Jul 30, 2014

My husband asked for a raspberry pie and I chose this one to try. I used four cups of fresh raspberries from our garden, organic sugar and an organic pie crust. The sauce set up perfectly and the pie was delicious. I'll make this again.

 
Jul 11, 2014

This was an awesome pie! My son helped me make this. We had no problem with the sauce thickening!! Would make this again and again! The only raspberry pie i will ever make!

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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