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Fresh Raspberry Pie

Fresh Raspberry Pie
"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."
6-8 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons plus 2 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 3 tablespoons corn syrup
  • 1/4 cup strawberry gelatin powder
  • 1/2 teaspoon vanilla extract
  • 1 quart fresh raspberries

Directions

  • In a bowl, combine flour and confectioners' sugar; cut in butter
  • until crumbly. Press onto the bottom and up the sides of an
  • ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or
  • until edges are golden brown. Cool on a wire rack.
  • In a saucepan, combine sugar and cornstarch. Stir in water until
  • smooth; stir in corn syrup. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat; stir in gelatin
  • and vanilla until gelatin is dissolved. Cool to room temperature,
  • about 30 minutes.
  • Add the raspberries, gently stir to coat. Spoon into crust.
  • Refrigerate until set, about 3 hours. Yield: 6-8 servings.
© Taste of Home 2013

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Fresh Raspberry Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 371 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 142 mg sodium, 65 g carbohydrate, 5 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013