Fresh Raspberry Pie

Crush one cup of the berries in a small saucepan and add 1-1/2 cups water. Bring to a boil. Lower heat and simmer for 3 minutes, stirring often.

Strain berries through a small mesh strainer or cheesecloth, reserving juice. Return juice to saucepan and add cornstarch and sugar, boil 3 minutes. Take off heat and let cool.

Fill baked pie shell with 3 cups fresh berries. Pour cooled juice mixture over berries. Chill well.

You can top these pies with fresh whipped cream and lemon zest, or chocolate shavings.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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