Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar.
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Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream.
Great in a cast iron skillet. Bake at 400 for 30 minutes on lowest oven rack.
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar.
Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream.
Great in a cast iron skillet. Bake at 400 for 30 minutes on lowest oven rack.
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