Raspberry Pie

I found this recipe in one of my favorite food publications Taste of Home. I found it one day when I was in a desperate search for a recipe to use up some of the many cartons of raspberries I had just bought at Costco. They were such big, beautiful raspberries it was hard to pass up. So I found this recipe for Fresh Raspberry Pie and gave it a shot.

I always hate trying out new recipes on unsuspecting victims, so it was with much apology that I pulled this pie out one evening when we had some friends over. Dinner was cleared away, the kids were upstairs playing, and we adults were going to whip out the Uno cards and try the pie. "I've never made this before, I'm so sorry, I have no idea if it's any good, or if it should be good and I messed it up somehow, but just be honest, please, I'd love some feedback.

I cut the pie into 8th's, and the four of us each had a slice, which we totally loved. It was so much better than I had anticipated. So yummy. After licking our plates clean, we proceeded on to our Uno game. About an hour later, totally feeling like a giant pig, I asked if anyone was interested in seconds, and my friend replied. "Oh Good! I'm so glad you said something! I'm dying here. All I can think about is another piece of pie!" So the four of us totally devoured the whole thing, and didn't even share with the kids. I think they got Popsicles.

I think it was at least another year or more before I would even share with the kids. They didn't need to know what they were missing. It's totally one of John's favorite pies now. I make it several times in the summers. We've shared with several friends. One time I even called up a friend while shopping at Costco (cause that's where the best raspberries are)-

"Hey, I'm thinking about making a raspberry pie for dessert tomorrow, what are you making for dinner?" I totally scored an invite for a Sunday dinner.

Fresh Raspberry Pie
Crust:1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold butter
1 egg yolk

FILLING:
1 cup sugar
3 Tablespoons plus 2 tsp. cornstarch
1 ½ cups cold water
3 Tablespoons corn syrup
¼ cup strawberry gelatin powder
½ tsp vanilla extract
1 quart fresh raspberries

For the crust, mix together all ingredients in food processor OR in a medium sized bowl beat butter with sugar until light and fluffy.  Add egg yolk, beat well. Gradually beat in flour until well blended.  Mixture will be crumbly.   Press onto the bottom and up the sides of an ungreased 9 in pie plate. Bake at 350 for 18-22 minutes or until edges are golden brown. Let cool completely

In a saucepan, combine sugar and cornstarch. Stir in water until smooth, stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes. Gently fold in raspberries, add to pie crust. Chill in refrigerator 3-4 hours.