Redfield Recipes: Raspberry Glace Pie

Raspberry Glacé Pie

From Libby

	9" baked pie shell
1	quart	fresh red raspberries
1	cup	water
²/₃	cup	sugar
2¹/₂	Tb	cornstarch
2	tsp	lemon juice (optional)
1	pkg	(8 oz) cream cheese (room temperature)
1	Tb	milk
	Whipped Cream (optional)

Wash berries gently in cold water, lift out, and spread on paper toweling to dry thoroughly.

Place 1 cup berries and ²/₃ cup water in saucepan. Simmer 3 minutes. Run through strainer to remove seeds.

Blend sugar, cornstarch, and remaining ¹/₃ cup water. Add to cooked raspberries (still in saucepan) and cook until mixture is thick and translucent, stirring constantly. Remove from heat and add lemon juice (if desired). Cool.

Combine cream cheese with milk and spread evenly over the bottom of the pie shell. Pour the remaining berries into the pie shell, reserving a few of the prettiest ones to decorate the pie with. Spread the cooled berry mixture over the berries.

Chill until firm, at least 2 hours. Serve garnished with Whipped Cream and whole berries.

Libby: I used to make this pie when David and I grew our own berries. YUM!!!