FRESH RASPBERRY PIE-- (NO BAKE!)

 9" baked pie shell or graham cracker crust   
1/2 cup water
3 pints fresh raspberries               
1 cup sugar
 3 Tbl. cornstarch
1/4 teas. salt
1 Tbl. butter or margarine

Cook 1 pint raspberries, mashed in a sauce pan with water, sugar,salt & cornstarch. 
Stir and cook over low heat until thick.  Add butter. 
Cool. (place hot pan on a bowl of ice while you clean up). 
When cool fold in the remainder (2 pints) of fresh uncooked raspberries. 
Gently pour and spread into prepared pie shell.  Refrigerate 3 hrs. 
Serve with whip cream.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE