We enjoy local fresh-picked raspberries but luckily raspberries are available any time of year. For a taste of summer, try this recipe, a favorite with our family:

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 added to the boiling berries and water. Stirring constantly, boil for one minute and then let cool.

Spread cooled pie shell with 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!