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Glazed Raspberry Pie

 Glazed Raspberry Pie
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.
6-8 ServingsPrep: 30 min. + chilling


  • 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


  • 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,

2 of 2

Glazed Raspberry Pie (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 21 mg cholesterol, 147 mg sodium, 50 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.