Recipe for fresh raspberry pie

Happy August! We love local fresh-picked raspberries this time of year. We even have a few in our yard. A family favorite recipe is fresh raspberry pie. Our little grandson has celiac disease, and we’re delighted this fantastic recipe is naturally gluten-free if a gluten-free crust is used.

Here’s the recipe:

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.

Our daughter loved the pie I made a couple of weeks ago, she took a picture of it. We used a gluten-free pie crust. It’s super-buttery and came out great.

Enjoy!

Carla