In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. "It's the best fresh fruit pie I have ever tasted," she assures.
- 4 cups fresh raspberries, divided
- 1/3 cup water
- 3/4 cup sugar
- 7-1/2 teaspoons cornstarch
- Dash salt
- 1 pastry shell (9 inches), baked
- Whipped cream, optional
- In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired. Yield: 6-8 servings.
Originally published as Fresh Raspberry Pie in Quick Cooking July/August 2002, p38
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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