Sunday, July 24, 2011

Raspberry Pie Filling

This recipe is from my Amish Aunt "Leo" Lorene. If I am planning to make homemade raspberry cream pie, I will try to make this pie filling the day before just to help lighten the load a bit. This is better than any canned, store-bought pie filling and this makes enough for TWO pies. Also, tastes great over ice cream when the filling is still warm.

1 C warm water
1/2 C granulated sugar
1 Tbsp corn starch
1/8 tsp salt
1/4 C cold water
1/4 tsp lemon juice
1 small box raspberry Jell-O mix
3 C fresh raspberries

In saucepan over MED heat, mix together warm water and sugar. Stir until sugar is mostly dissolved. In small separate bowl combine cornstarch, salt, cold water and lemon juice. Add to sugar-water and boil until clear. Add Jell-O mix and stir to dissolve. Add raspberries, mix well and then remove from heat to cool.

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