Description
A pie full of delicious raspberries in a fruity glaze.
Ingredients
Scale
- 4 tablespoons raspberry Jell-O (or any gelatin brand formulated with adipic acid—fumaric acid yields a soft-set)
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 cup water
- ¼ teaspoons salt
- 20–24 oz raspberries, uncut and unbruised
- 1 8-inch baked pie shell (you choose the crust recipe)
Instructions
- Combine Jell-O, cornstarch, sugar, water, and salt in a saucepan. Stir until there are no lumps, then add heat.
- Bring to a boil and mixture will turn clear. Continue to boil for 2 minutes. Remove from heat and let cool about 10 minutes.
- Place berries in a shallow pan. Drizzle the glaze over the fruit. Fold gently with a soft thin-edged rubber spatula until fruit is covered with glaze, then lay it in the baked pie shell.
- Refrigerate for at least 2 hours and serve within 12 hours. Try not to break the skin of the fruit. Do not use fruit that is exuding juice. If you break open the fruit, remove it because it will make part of the pie runny.
- Double the recipe for a larger pie. Do not enlarge the recipe further since it will be difficult to cook the cornstarch throughout and the pie will not set. At Sand Hill Berries we double the glaze recipe and use 24-30 ounces of raspberries for a well-mounded 10-inch raspberry pie.