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ORANGE RASPBERRY PIE




List of Ingredients



• 1 FROZEN DEEP DISH PIE CRUST, UNBAKED
  
• 1 EGG WHITE, BEATEN
  
• 1/4 + 2 TABLESPOONS SUGAR
  
• 3 TABLESPOONS CORNSTARACH
  
• 1 CUP ORANGE JUICE CONCENTRATE, THAWED AND UNDILUTED
  
• 3/4 CUP WATER
  
• 4 CUPS FRESH RASPBERRIES
  
• SWEETENED WHIPPED CREAM FOR SERVING
  






Instructions



1. PREHEAT OVEN TO 425°. WITH A FORK PRICK BOTTOM AND SIDES OF PIE CRUST AND BAKE FOR 10 TO 15 MINUTES OR UNTIL CRUST IS A PALE GOLDEN COLOR. REMOVE FROM OVEN AND PLACE ON A WIRE RACK AND COOL FOR 3 MINUTES, THEN BRUSH BOTTOM AND SIDES WITH BEATEN EGG WHITE WHILE STILL WARM. SET ASIDE.
   
2. IN A 2 QUART SAUCEPAN, MIX TOGETHER THE SUGAR AND CORNSTARCH. GRADUALLY STIR IN ORANGE JUICE CONCENTRATE AND WATER UNTIL SMOOTH AND NO LUMPS APPEAR. COOK OVER MEDIUM HEAT, BRING TO A BOIL, STIRRING CONSTANTLY. BOIL FOR 1 MINUTE. REMOVE FROM HEAT AND LET COOL COMPLETELY.
   
3. PLACE RASPBERRIES IN A BOWL AND POUR THE COOLED ORANGE GLAZE OVER THEM. USING A RUBBER SPATULA, FOLD RASPBERRIES INTO GLAZE, WORKING GENTLY TO KEEP FROM BREAKING UP RASPBERRIES.
   
4. POUR INTO CRUST AND SMOOTH TOP. REFRIGERATE 4 HOURS OR UNTIL SET.
   
5. SERVE EACH SLICE WITH A DOLLOP OF SWEETENED WHIPPED CREAM.