Fresh Glazed Raspberry Pie Recipe

5 6 3
Fresh Glazed Raspberry Pie Recipe
Fresh Glazed Raspberry Pie Recipe photo by Taste of Home
Publisher Photo

Fresh Glazed Raspberry Pie Recipe

Read Reviews
5 6 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 232 calories, 7g fat (3g saturated fat), 5mg cholesterol, 119mg sodium, 41g carbohydrate (22g sugars, 4g fiber), 2g protein.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFresh Glazed Raspberry Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PookiesMom User ID: 1861118 85505
Reviewed Nov. 16, 2011

"I usually do not like fruit pie's but when my husband made this pie the first time, I tried it and instantly fell in Love. I have never tasted something so amazing. When he makes this pie we cut it into 4 pieces and its done! We will continue to make this pie for many, many years to come. My entire family loves this pie. (There are 4 of us in the family)"

MY REVIEW
pickygreta User ID: 5675042 129636
Reviewed Jul. 29, 2011

"This was a real good recipe-you get the true flavor of fresh raspberries-my 8 year old picked the berries and then made this pie-it was the best pie I've had in a long time"

MY REVIEW
Rebekah Doran User ID: 3272283 41422
Reviewed Jul. 12, 2010

"I have made this for a couple of years now. My kids love it and so does anyone who tries it! The only thing I do different is to use an oat pie crust. Mmmmm."

MY REVIEW
Gibbons214 User ID: 4851381 41420
Reviewed Jul. 22, 2009

"I used a chocolate store-bought pie crust which was really good, but screwed up and used 7 1/2 T instead of teaspoons of cornstarch. I am sure it will be much better next time. I am so glad to replace my recipe which called for jello with this excellent recipe

Amy from Pittsburgh"

MY REVIEW
[email protected] User ID: 1846053 36263
Reviewed May. 27, 2008

"This pie is easy and very tasty. I use Splenda instead of sugar so that everyone can enjoy it. It disappears quickly every time it is made."

MY REVIEW
LITTLESISTER User ID: 95782 79591
Reviewed Mar. 25, 2008

"I HAVE MADE THIS pie SEVERAL TIMES AND GET RAVE REVIEWS. WE GROW OUR OWN RASPBERRIES. THIS A BEAUTIFUL pie. MY GRAND CHILDREN LOVE IT"

Loading Image