by Maggie Bullington
1 pie
SERVINGS
Ingredients
- 4 cups fresh raspberries, divided
- 3/4 cup water, divided
- 1/4 to 1/2 cup sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice (optional)
- 3 ounces cream cheese, softened
- 1 pre-baked 9-inch pastry crust
- Freshly whipped cream
Directions
- In a medium saucepan, combine 1 cup raspberries and 1/2 cup water. Cook over medium heat until berries are soft. Strain mixture through a fine sieve to remove seeds. Return raspberry mixture to pan.
- Add sugar and salt to raspberry mixture. In a small cup, stir together cornstarch and remaining 1/4 cup water until blended. Stir into raspberry mixture, and heat over medium heat until thickened and bubbly, stirring constantly. Remove from heat. Stir in lemon juice, if desired. Set aside to cool.
- Spread softened cream cheese evenly over bottom of pastry crust. Arrange 3 cups fresh raspberries on top of cream cheese. Pour cooled berry mixture over fresh berries.
- Chill pie. Serve with the freshly whipped cream.
A special dessert at our table, this fresh raspberry pie is bursting with summer flavor. Top it with freshly whipped cream for an extra-delicious treat.
Hurrah for Red Raspberry Recipes
When it’s time to bring these juicy, red berries to the kitchen, the possibilities are endless! I hope you’ll tuck some red raspberries into your homestead’s garden and enjoy trying these time-tested raspberry recipes in your own kitchen.
Maggie Bullington enjoys living on her family’s homestead in rural Alabama. When she’s not writing, you may find her gardening, cooking with farm-fresh ingredients, or working with her brother at Lucas Forge.
Originally published as part of “Hurrah for Red Raspberries” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.
