Raspberry Pie


1 quart fresh raspberries
A 9-inch pie shell, baked
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
1 cup water
3 drops red food coloring (optional)


Place raspberries into a baked pie shell. Put sugar, cornstarch, butter, and water in pan and cook on stove, stirring constantly, until thickened. Add food coloring, if desired, and pour over raspberries while hot. Cool before serving and offer with a side dish of lightly sweetened whipped cream.


Serves 6 to 8.

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