Aunt Jean’s Raspberry Pie


  • 1 quart of raspberries (and then some)
  • 1 baked pie shell
  • whipped cream
  • 7/8 cup sugar
  • 2 1/2 T cornstarch
  • 3/4 cup water


  • Blend sugar and cornstarch.
  • Place water and 1/2 cup of raspberries over low heat. When hot, add sugar mixture.
  • Stir and cook until clear – about 5 minutes. Allow to cool to lukewarm.
  • Arrange the rest of the berries in the pie shell. Spoon the cooled mixture over the berries to glaze them all.
  • Cool briefly and allow to set.
  • Serve with whipped cream.
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