| Glazed Raspberry Pie | |||||||||||||||||||||||||||||||||||||
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In a saucepan, combine 2/3 cup raspberries and 2/3 cup-water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool. In a small mixing bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Garnish with mint if desired. |
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When selecting fresh raspberries, look for deep red color and fruit that is slightly firm to the touch. Click for larger picture.
This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. |
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