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.
Reviews
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
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!
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.
I made this pie according to directions, however, it was very runny. Perhaps it needed more cornstarch. The flavor was very nice.
Have made this pie quite a few times over the last few years. Very, Very Good!
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