Glazed Raspberry Pie Recipe

Glazed Raspberry Pie Recipe photo by Taste of Home

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This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.

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Glazed Raspberry Pie Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

Ingredients

5 cups fresh raspberries, divided
1 cup water, divided
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 tablespoon milk
1 pastry shell (9 inches), baked

Directions

In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside.
In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 318 calories, 13 g fat (6 g saturated fat), 21 mg cholesterol, 147 mg sodium, 50 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Glazed Raspberry Pie in Taste of Home June/July 2000, p45