Fresh Raspberry Pie - cooking recipe

Ingredients
    1 1/4 cups flour
    3 tablespoons confectioners' sugar
    1/2 cup cold butter
    Filling
    1 cup sugar
    3 tablespoons cornstarch, plus
    2 teaspoons cornstarch
    1 1/2 cups cold water
    3 tablespoons corn syrup
    1/4 cup strawberry gelatin
    1/2 teaspoon vanilla extract
    1 quart fresh raspberry
Preparation
    In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
    Press onto bottom and up the sides of an ungreased 9 inch pie plate.
    Bake at 350\u00b0F for 18-22 minutes or until edges are golden brown.
    Cool on a wire rack.
    In a saucepan, combine sugar and cornstarch.
    Stir in water until smooth; stir in corn syrup.
    Bring to a boil; cook and stir for 2 minutes or until thickened.
    Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
    Cool to room temperature, about 30 minutes.
    Add the raspberries; gently stir to coat.
    Spoon into crust.
    Refrigerate until set, about 3 hours.

Leave a comment