Fresh Raspberry Pie
Source of Recipe
List of Ingredients
1¼ cups flour
3 tablespoons conf. Sugar
½ cup cold butter/marg.
1 cup sugar
3 tablespoons + 2 teaspoons cornstarch
1½ cups cold water
3 tablespoons corn syrup
¼ cup strawberry gelatin powder
½ teaspoon vanilla extract
1 quart fresh raspberries
Mix flour and conf sugar, cut in butter until crumbly.
Press into ungreased 9in pie plate. Bake at 350 for 18-22 min
or until edges are golden brown. Cool.
In saucepan, mix sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 min or until thickened. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temp, about 30 min.
Add the raspberries; gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. 6-8 servings