A reader asked me for my fresh raspberry pie recipe. Here it is! It’s a family favorite. We use local fresh-picked raspberries when possible, but luckily raspberries are available any time of year.

Fresh Raspberry Pie

Bake a one-crust pie shell using recipe of your choice.

Wash and let dry 1 qt. of fresh raspberries.

Simmer together 2/3 cup water and 1 cup of the berries for about 3 minutes.

Blend 1 c. sugar and 3 Tbsp. cornstarch with 1/3 cup of water and add to the boiling berries and water. Stirring constantly, boil for one minute and then let cool. (I’ve used a bit less sugar with good success.)

Spread cooled pie shell with softened cream cheese (about 1/2 cup) and add the fresh uncooked berries (about 3 cups).

Pour cooked mixture onto berries.

Refrigerate pie for about 2 hours, until firm. Serve with whipped cream (we use unsweetened cream with a touch of vanilla) or vanilla ice cream.

Enjoy!

Carla