August 07, 2017
Desserts, Fruit, Raspberry,
Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Summer, Vegetarian, Pies, Kosher Dairy more
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Crush 1 cup of the raspberries; add water to make 1 cup. Simmer for 5 minutes, then strain juice (Discard remaining pulp and seeds).
Add water to juice to make 1 cup.
In a small saucepan, mix together sugar, cornstarch and salt.
Stir in strained raspberry juice and bring to a boil, stirring constantly until thickened.
Arrange remaining whole berries in pie shell.
Spoon slightly cooled raspberry glaze over berries.
Chill until set.
Serve topped with whip cream.
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