Fresh Raspberry Pie (No Bake!)


August 13, 2015

Keep the kitchen cool and make this dessert


9” baked pie shell or graham cracker crust

1/2 cup water

3 pints fresh raspberries

1 cup sugar

3 Tbsp. cornstarch

1/4 tsp. salt

1 Tbsp. butter or margarine


1Cook 1 pint raspberries, mashed in a sauce pan with water, sugar, salt and cornstarch.

2Stir and cook over low heat until thick.

3Add butter.

4Cool (place hot pan on a bowl of ice while you clean up).

5 When cool fold in the remainder (2 pints) of fresh uncooked raspberries.

6Gently pour and spread into prepared pie shell.

7Refrigerate 3 hrs.

8Serve with whipped cream.

High Hopes Farm, Westmoreland, NH