Raspberry Pie Filling Recipes

RASPBERRY PIE FILLING

Steps:

• *Note, recipe calls for Clearjel-red and blue food coloring optional.
• Prepare canner, jars and lids.
• In a large stainless saucepan combine sugar and Clearjel.
• Whisk in water.
• Add blue and red food coloring if using, a few drops at a time to achieve desired color.
• Bring to a boil over medium high heat, stirring constantly.
• Add lemon juice.
• Return to a boil and cook for 1 minute.
• Reduce heat to low quickly folding in raspberries.
• Return to a boil over medium high heat stirring frequently.
• Once boil is achieved remove from heat.
• Ladle filling into clean hot jars leaving 1 inch headspace.
• Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
• Repeat.
• Place jar in canner and cover.
• Bring to a boil and process for 30 minutes.
• Turn off canner, remove lid and let jars stand in canner 5 minutes.
• Remove jars, let cool then store.

SUMMER FRESH RASPBERRY PIE

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.