O.K. so if you’re not up for making the Flag Cake for the Fourth, try this fresh raspberry pie!
Fresh Raspberry or Strawberry Pie
1 ( 9 – inch ) baked pastry shell – Bake by directions and Cool
1 cup sugar
3 Tablespoons cornstarch
1 cup water
1/4 cup raspberry gelatin mix
2 1/2 cups raspberries or strawberries
Place sugar, cornstarch, and water in a saucepan. Cook over medium heat
until dissovlved and thickened – about 10 minutes. Remove from heat and
whisk in raspberry gelatin mix. Refrigerate until just slightly cooled, about
15 minutes. Arrange berries over baked and cooled pie shell. Pour mixture
over berries. Chill pie for 4 – 6 hours. Serve with whip cream.
I don’t remember a summer without this pie freshly made in the refrigerator.
I admit I’ve had it for breakfast more than a few times. Enjoy!