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    Home » Recipes » Frosting & Filling

    How to Make Raspberry Pie Filling

    Published: Jan 3, 2019 · Modified: Mar 5, 2025 by Abeer Rizvi · This post may contain affiliate links · 26 Comments

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    Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts.

    I am happy to finally add this recipe to my growing collection of pie fillings. It tastes so much better and fresher than canned fillings. Here are all the other ones you can try out:

    • Peach Pie Filling
    • Homemade Apple Pie Filling
    • Strawberry Pie Filling
    • Blueberry Pie Filling
    • Cherry Pie Filling
    Homemade Raspberry Pie Filling Recipe From Scratch

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    How do you make raspberry pie with fresh raspberries?

    1. Mix together Clear Jel, sugar and water in a large pot and cook over medium heat.
    2. When mixture becomes thick, add lemon juice.
    3. Remove from heat and stir in raspberries.
    4. Allow it to cool down and you are ready to use it in pie crusts.

    Tips for best raspberry pie filling recipe from scratch

    • You must use Clear Jel. Don't use cornstarch because it will make the filling a little cloudy and it doesn’t can very well either.
    • Fresh or frozen raspberries can be used. You can also mix in some finely chopped rhubarb.
    • Use a nonstick saucepan to prevent sticking and burning.
    • You can easily make canned pie filling by following proper canning method.
    • Don't replace granulated sugar with brown because the filling ends up having a weird tinge.
    • Use a store-bought or homemade pie crust or you can use this filling in my Graham Cracker Crust (No Bake) or even this Oreo Pie Crust (No Bake.
    Easy Raspberry Pie Filling Recipe From Scratch

    How long do you cook raspberry pie?

    Bake at 375 degrees for 20-25 minutes or until crust is golden brown.

    How do you make black raspberry pie filling?

    The same recipe applies to both, red and black raspberries. You can replace one with the other or even use a combination of both.

    How do you make raspberry rhubarb pie?

    Reduce the amount of raspberries to 3 cups and use ½ cup finely chopped rhubarb in this recipe.

    Best Raspberry Pie Filling Recipe

    Homemade pie filling uses

    • Cake filling
    • Cupcake filling
    • Filling cobblers and crisps
    • Waffle topping
    • Pancake topping
    • Crepe topping
    • Ice cream topping
    • Filling pies and tarts

    Other easy pie recipes

    • Easy Pumpkin Pie Recipe (5 Ingredients)
    • Easy Homemade Apple Pie Recipe
    • Easy Caramel Apple Pie
    • Easy French Silk Pie

    Recipe

    Homemade Raspberry Pie Filling Recipe From Scratch

    Raspberry Pie Filling

    Abeer Rizvi
    Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts. 
    4.93 from 14 ratings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 cups
    Calories 248 kcal

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    Ingredients
      

    • 1 cup Granulated sugar
    • ¼ cup Clear Jel +1 tbsp
    • 1 ⅓ cups Water
    • 1 tablespoon Lemon juice
    • 3.5 cups Raspberries Fresh or frozen

    Instructions
     

    • In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
    • Mix constantly until Clear Jel and sugar dissolve.
    • Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color. 
    • Add lemon juice and cook for 1 more minute, while mixing constantly. 
    • Remove the filling from heat and mix in raspberries. Don't over-mix!
    • Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
    • When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing. 

    Notes

    • Read all my tips above.
    • Filling is enough to make a 9 inch pie. 
    • Leftovers can be stored in a sealed container in the fridge for up to 5 days. 

    Nutrition

    Calories: 248kcalCarbohydrates: 62gProtein: 1gSodium: 5mgPotassium: 158mgFiber: 6gSugar: 54gVitamin A: 35IUVitamin C: 29mgCalcium: 26mgIron: 0.7mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Reader Interactions

    Comments

    1. Leslie

      July 12, 2024 at 1:10 am

      I am excited to try this recipe!
      One question. Do you use instant or cook-type Clear Jel?
      Thanks.

      Reply
      • Abeer Rizvi

        July 31, 2024 at 3:18 pm

        I always use the regular cook type one. That's what my Mom has always used too.

        Reply
    2. Jan Wier

      September 19, 2024 at 8:17 pm

      Can you substitute Allulose for the sugar and can double the batch?

      Reply
      • Abeer Rizvi

        September 25, 2024 at 12:52 pm

        I haven't tried that substitution to know the results.
        You can double all the ingredients in the recipe above and make a bigger batch though.

        Reply
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    4.93 from 14 votes (4 ratings without comment)

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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