Fresh Raspberry Pie
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.—Patricia Staudt, Marble Rock, Iowa
Reviews
simple and very yummy
I make this pie all the time, but I use strawberries with sugar free raspberry gelatin. My recipe calls for 2 Tablespoons of cornstarch, 1-1/2 cups of water and 3 Tablespoons of sugar. I usually spread some of the gelatin mixture on the prebaked crust to help prevent a soggy crust. My recipe calls for 2 pints of berries (4 cups), but I usually use 5 and always have enough gel for good coverage. I just finished making this pie with the raspberries and used sugar free strawberry gelatin. yum! For the 3 T of sugar, I used Splenda Blend to reduce the sugar. You could certainly use all Splenda or whatever artificial sweetener that you prefer.
My picky husband gave this a 10!
I wasn't sure how I'd feel about this recipe with the overload of raspberries, I'm glad I tried it. I love Graham cracker crust and shortcuts, the premade crust was perfect for this pie. The gelatin filling was very simple to make, the raspberry flavor from the gelatin wasn't overpowering. I'll wait to make this again when raspberries are in season. Perfect summer dessert!
This is supposed to be sugar-free rasperry gelatin. Website mistake. I have a few TOH cook books with recipe. I have made it many times. However, I use the Oreo pre-made crust with this recipe. It's healthy and a good way to get your fruit serving.
This was very good with sugar-free raspberry gelatin and a reduced-fat graham cracker pie crust. We loved the light, fresh flavor, and it was so easy to make! Otherwise, I made it as written, and it was perfect. It was actually even sweeter than I expected. The 1/4 cup sugar does a good job of countering the tartness of the raspberries. I can't wait to try this recipe in a strawberry version the next time I find strawberries on sale!
I used a sweet pastry crust which is very easy, made in a mixer and a change from cracker crust. It contains egg, flour, sugar, butter. Google a recipe and just follow instructions. I have used both fresh and frozen raspberries and both turn out the same. I also used a large raspberry jello packet added to the sugar, water and cornflour mixture which gives it that beautiful deep red color and adds to flavor. I added the berries when this mixture had cooled a little., I then added the raspberry mixture to the crust and refrigerate. Everyone loves this and it is delicious. I also glazed the crust before adding raspberry mixture with beaten egg white to stop pastry going soft. This can be done as soon as the crust is out of the oven. It works great. This is one of those pies where you cannot stop at one slice. Great to serve with a big dollop of whipped cream. ( I doubled all ingredients except for raspberries) to make more of the sauce mixture.
Not enough sauce to cover the berries. You need to double this. Other than having to run out to the store for more gelatin, this was a very easy recipe.
Simply Delicious!
Awesome recipe. Due to using 4 cups of berries, I had to double the amount of water, sugar, cornstarch, and raspberry gelatin because what the recipe calls for is not enough to cover the berries. I also added 1 cup of black berries.