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Summer Fresh Raspberry Pie
Summer Fresh Raspberry Pie
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Homemade raspberry pie filling with fresh berries, sugar, cornstarch, and lemon juice - a delicious upgrade from canned versions!
Ingredients:
  • 4 cups fresh raspberries, divided
  • 0.25 cup cold water
  • 0.5 cup white sugar
  • 1 tablespoon lemon juice
  • 1 (9 inch) ready-to-use refrigerated pie crust
  • 1 cup whipped cream for garnish
  • 1 teaspoon lemon zest for garnish
Instructions:
  • In a small saucepan over medium heat, gently cook 1 cup of raspberries and 1/2 cup of water. Stir occasionally until raspberries soften, about 5 minutes. Strain the mixture through a fine mesh sieve into a bowl to remove seeds. Return the mashed berries to the saucepan.
  • In a bowl, whisk together cornstarch and 1/4 cup cold water until smooth. Pour the mixture into a saucepan with mashed berries. Add sugar and stir. Cook over medium heat, stirring constantly, until thickened for about 5 minutes. Stir in lemon juice and allow to cool to room temperature for 15-25 minutes.
  • Pour the remaining luscious 3 cups of raspberries into the awaiting pie crust. Then, drizzle the irresistible raspberry sauce over the top before placing it in the refrigerator to chill and set for about 1 hour.
  • Top slices with luscious whipped cream and a sprinkle of fresh lemon zest.

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