Fresh Raspberry Pie
Theresa Wright, Princeton, ME
Glory Be Workshop Series, 2010
9-inch Baked Pie Shell using recipe of your choice
6 cups fresh raspberries* (about 1 ½ quarts)
1 cup sugar
3 tablespoons cornstarch
½ cup water
1 package (3 ounces) cream cheese, softened
Mash enough berries to measure 1 cup.
In medium size saucepan, stir together sugar and cornstarch.
Gradually stir in water and crushed berries.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell.
Fill shell with remaining fresh berries; pour cooked (but cooled) berry mixture over top.
Chill at least 3 hours or until set.
Top with real whipped cream just before serving.
*strawberries, blueberries, or other berries will work well, too.