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Bear Lake Raspberry Pie


There is a beautiful lake located on the Idaho/Utah border that is known for its Caribbean blue waters and delicious raspberry harvest. It is geographically in the perfect spot for raspberry bushes to thrive, so they take pride in growing them and celebrate this red juicy berry with summer parades, fireworks, and food that involves raspberries. I've only heard about their famous raspberry shakes, but this pie recipe is a definite winner.


 

Bear Lake Raspberry Pie

Serves 8-10


1 cup sugar

2 1/4 cups water, divided

2 tablespoons cornstarch

2 (3 oz.) packages raspberry gelatin

6 cups fresh or frozen raspberries, mashed

9-inch gluten free baked pie shell

Sweetened whipped cream


In a heavy saucepan, bring sugar and 2 cups water to a boil. Combine cornstarch and remaining 1/4 cup cold water; stir to dissolve. Add cornstarch to boiling mixture and stir over medium heat until it becomes thick and clear. Add gelatin to mixture and stir until dissolved. Remove from heat and add frozen mashed raspberries or fresh berries. Refrigerate until partially set. Pour into prepared pie shell; chill until completely set. Serve with sweetened whipped cream.


 

Step-by-step tutorial:


Gather your ingredients. You will need a gluten free pie crust, baked, a 6 oz. box of raspberry gelatin (or 2 3-oz. boxes), sugar, cornstarch, and either fresh or frozen raspberries.


We really like these Wholly Gluten Free pie shells. They come in packs of two and are in the freezer section. You simply bake them at home, and they taste great!


In a saucepan, combine 2 cups water with 1 cup sugar. Bring to a boil. In a small measuring cup, combine remaining 1/4 cup cold water and 2 tablespoons cornstarch until smooth, then add to the boiling sugar water. Cook and stir until it starts to thicken and is completely clear. Pour in the raspberry gelatin and stir until dissolved.


Mash your 6 cups of raspberries. I like using frozen because then they are cold and help the gelatin to set faster. Add the raspberries to the saucepan and stir. Place all in the refrigerator until partially set. Once it's thickened and setting, pour into your baked and cooled crust.


Refrigerate until fully set. The color of this pie is just gorgeous. It sets up really well and cuts easily.


Whip some fresh cream with a little powdered sugar and vanilla. Top each slice of pie with a good dollop!


This is seriously the best raspberry pie I've ever had. Not only that, but it was a cinch to make! Since you can use frozen berries, you can make it year around too. Enjoy!



Recipe Source: Recipe from my Grandma Carol Preece

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