Glazed Raspberry Pie
Posted by: Elaine Sun, 23 May 2004, at 4:55 a.m.
1 baked 9-inch pastry shell
1 cup raspberries (for juice)
3/4 cup sugar
2 1/2 tablespoons cornstarch
3 cups or more fresh raspberries
To make glaze, crush 1 cup berries; add water to make 1 cup Simmer 3 minutes;
strain and add water if necessary to make 1 cup (250 mL) juice.
Cook juice, sugar, cornstarch and salt over direct heat, stirring constantly,
until thick. Cool glaze slightly.
Generously fill pie shell with raspberries. Coat with glaze. Chill 2 to 3 hours
in refrigerator. Serve topped with whipped cream if desired.