Summer Raspberry Pie

Name: Summer Raspberry Pie
Ingredients: 5 cups Fresh Raspberries, Divided; 1 cup Water, Divided; 1 cup White Sugar; 3 Tablespoons Cornstarch; 2 Tablespoons Lemon Juice; 3 ounces, weight Cream Cheese; 1 Tablespoon Butter; 1 Tablespoon Milk; 1 whole Baked Pie Crust (9 Inches)

9 ingredients

3 steps

Ingredients

5 cups Fresh Raspberries, Divided
1 cup Water, Divided
1 cup White Sugar
3 Tablespoons Cornstarch
2 Tablespoons Lemon Juice
3 ounces, weight Cream Cheese
1 Tablespoon Butter
1 Tablespoon Milk
1 whole Baked Pie Crust (9 Inches)

Directions

1

1. 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.
2

2. In another saucepan, combine sugar, cornstarch, and remaining 1/3 cup water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice. Then let the mixture cool.
3

3. In a small mixing bowl, beat cream cheese, butter, and milk until smooth. Spread onto the bottom and up the sides of the baked pie crust. Fill the crust with the remaining 4 1/2 cup raspberries. Slowly pour the glaze over the berries. Refrigerate until serving.