Summer Fresh Raspberry Pie
Ingredients
- 4 cups fresh raspberries, divided
- ½ cup water
- 2 tablespoons cornstarch
- ¼ cup cold water
- ½ cup white sugar
- 1 tablespoon lemon juice
- 1 (9 inch) ready-to-use refrigerated pie crust
- 1 cup whipped cream for garnish
- 1 teaspoon lemon zest for garnish
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
- Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
- Garnish slices with whipped cream and lemon zest.
Source
Original recipe: View Original