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Raspberry-Glazed Pie Recipe

Raspberry-Glazed Pie Recipe photo by Taste of Home

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Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. —Kathy Voss, Jackson, Michigan

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Raspberry-Glazed Pie Recipe

Prep: 15 min. Bake: 15 min. + chilling

Yield: 8 Servings

15 15 30

Ingredients

1 cup biscuit/baking mix
1/4 cup cold butter, cubed
3 tablespoons cold water
FILLING:
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup water
2 teaspoons corn syrup
1 package (3 ounces) raspberry gelatin
3-1/2 cups fresh raspberries
Whipped topping, optional

Directions

Place baking mix in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved.
Place raspberries in pie crust; pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without whipped topping) equals 291 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 255 mg sodium, 54 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Raspberry-Glazed Pie in Simple & Delicious July/August 2009, p42

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry-Glazed Pie

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Reviewed on Dec. 11, 2010 by zoeygh

This pie is Yum-o! I've make it about 6 times as it now is a special request for all kinds of get togethers! My husband, who loves cakes, will pass that up for his birthday treat in favor of this pie!

Reviewed on Jul. 01, 2009 by betsygross

I had given up on fresh strawberry pie recipes until I came across the recipe for raspberry-glazed pie in the july.aug.2009 issue. I substituted fresh strawberries for the raspberries. To my satisfaction, it turned out perfectly! I made 2 pies and shared one with my neighbor. My husband now says this is his new favorite dessert! I am now waiting for the raspberries to ripen to make these pies again. Thanks for sharing the recipe, Kathy Voss, and now I have a trusty recipe to rely on in the future.