Punch and Pie

One day I took Kiddo with me to pick raspberries in Grandpa's neighbor's yard. She cultivates raspberries and always has more than she can use.

Somehow Kiddo got raspberry pie in his head. I'm more of a cream pie person; with berry pies it seems they either drool all over your plate or set so hard you need a knife. But I went looking for a berry pie recipe.

And I found a winner! This one cheats a bit, using fruit-flavored gelatin to flavor the glaze. But I did it first with fresh raspberries, and today I'm making strawberry-kiwi pie, 'cause hubby's been going on about how much he likes kiwi.

As usual, click the title for the original recipe. I've modified this so it's a generic mix-n-match berry pie. Use this recipe with fruit that does not require cooking to eat.

Fresh Berry Pie

Ingredients:
1 (9-inch) unbaked pie crust
1 cup white sugar
3 tablespoons cornstarch
1 cup water
1 small box (3oz) berry-flavored gelatin
2 1/2 cups berries
whipped cream

Directions:
Match your berries and gelatin flavor.

Bake the pie crust according to recipe or package instructions. Avoid over-pricking the crust.

Place the sugar, cornstarch, and water in a sauce pan. Cook over medium heat until the cornstarch and sugar dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the gelatin. Refrigerate until cool, about 15 minutes.

Arrange fruit in the pie crust; fruit should be just below the top edge of the crust, no higher. Chill in the refrigerator to set, 4-6 hours

Garnish with whipped cream and serve.

I'll have pictures in four to six hours!

--Later--

I'm sorry... the pie didn't last long enough for pictures.

One thing we discovered is that with this recipe you can make the pie as firm or as runny as you like. I cooked it until the glaze was quite thick for the raspberry pie and is was firm without being like Jell-o Jigglers; this time I cooked it less and the glaze ran a bit. Still tasted great though!