Fresh Raspberry Pie
1 (9-in.) baked pie crust (your favorite)
5 cups fresh or (frozen) raspberries
3/4 cup sugar
1/2 cup cold water
3 tbsp. lemon juice
3 tbsp. cornstarch
3/4 cup whipping cream
2 tbsp. sugar
1 tsp. grated orange zest
In med. saucepan, stir together 2 cups raspberries, the 3/4 cup sugar, cold
water, lemon juice, and cornstarch. Cook and stir over medium heat until
thickened and bubbly; cook and stir another 2 min. Remove from heat. Cool
slightly. Cover and refrigerate until thoroughly chilled. Carefully fold 2 cups
of the remaining raspberries into the chilled mixture. Spoon into pastry shell.
Cover; chill for at least 2 hours or until firm.
Combine whipping cream and 2 tbsp. sugar; beat with chilled beaters, until soft
peaks form. Add 1 tsp. grated Orange Zest. Serve pie with whipped cream and
remaining berries, and a fresh mint sprig as garnish.