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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 5 cups fresh raspberries, divided
  • 1 cup water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon 2% milk
  • 1 pastry shell (9 inches), baked

Directions

  • 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.

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Reviews

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Average Rating:
  • Trish
    Nov 28, 2020

    Step 2 tells me to combine water corn starch and sugar until smooth. Then add juice only then does it tell me o bring to boil. So no flame until you add juice. No flame used to combine sugar water cornstarch? Frustrated in Portland

  • clhcooks
    Jul 25, 2014

    This was delicious! My husband prefers graham cracker crust, so I used that instead. Of course, what can make it better...chocolate :) Using a chocolate graham cracker crust made it a home run!

  • Michelle near Mt. Rainier
    Jun 29, 2013

    This is my favorite fresh Raspberry Pie. If the glaze is not thickened (as the other reviewer said happened) then cook a few moments longer until it is. It has a wonderful flavor and since the raspberries are fresh they aren't all mushy. I will be making this again and again.

  • Kris Countryman
    Sep 23, 2010

    I made this pie according to directions, however, it was very runny. Perhaps it needed more cornstarch. The flavor was very nice.

  • butterfly3gayle
    Jul 3, 2010

    Have made this pie quite a few times over the last few years. Very, Very Good!

  • 7833louis
    Mar 2, 2009

    No comment left