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Fresh Raspberry Pie




Source of Recipe


Catherine


List of Ingredients




1¼ cups flour
3 tablespoons conf. Sugar
½ cup cold butter/marg.

FILLING:
1 cup sugar
3 tablespoons + 2 teaspoons cornstarch
1½ cups cold water
3 tablespoons corn syrup
¼ cup strawberry gelatin powder
½ teaspoon vanilla extract
1 quart fresh raspberries



Recipe



Mix flour and conf sugar, cut in butter until crumbly.
Press into ungreased 9in pie plate. Bake at 350 for 18-22 min
or until edges are golden brown. Cool.

In saucepan, mix sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 min or until thickened. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temp, about 30 min.

Add the raspberries; gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. 6-8 servings