Summer Fresh Raspberry Pie

Summer Fresh Raspberry Pie

cpchef

"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

1 h 30 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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 hea...

Most helpful critical review

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 f...

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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 hea...

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 onl...

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 f...

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!!!

I used 1/3 cup sugar rather than 1/2 cup sugar. Absolutely delicious pie! Everyone loves it! I have shared it with friends and they all love it!

Great recipe. Have also used strawberries instead of raspberries. Followed recipe except cooked the filling longer than suggested, til it was thickened.

Great rasberry pie Not too sweet just right!!!

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 whipp...

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 ...

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