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Quick and easy raspberry pie filling recipe that's old fashioned and homemade with simple ingredients. This is cooked on a stovetop and can be made with fresh or frozen raspberries. You can use it in many desserts.

Closeup shot of spoonful of filling in glass jar.

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I am happy to finally add this recipe to my growing collection of fillings and today's version can even be enjoyed in these Lemon Raspberry Cookies (Thumbprint). So far, I have shared these flavors: Peach Pie Filling, Homemade Apple Pie Filling, Strawberry Pie Filling, Blueberry Pie Filling and Cherry Pie Filling. All of these taste so much better and fresher than their canned counterparts. Once you make them yourself, there is no turning back!

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Key ingredients
Variations
How to make easy make raspberry pie filling recipe with fresh or frozen raspberries?
Tips and techniques
Pie filling uses
Recipe FAQs
Storage
More easy pies
Recipe

Key ingredients

Ingredients for recipe on neutral white background.

Variations

For raspberry rhubarb flavor- Reduce the amount of raspberries to 3 cups and add ½ cup finely chopped rhubarbs.
Use this same recipe for black raspberries too.
For a seedless version, you can strain it through a fine mesh strainer at the end but honestly, it was a tedious, messy process and I won't do it again.
ADD MORE...

How to make easy make raspberry pie filling recipe with fresh or frozen raspberries?

Mix and cook ingredients- This includes Clear Jel, sugar and water.
Add lemon juice- When mixture becomes thick.
Remove from heat- And stir in raspberries.
Cool completely- Then use in your pies.

Best easy homemade raspberry pie filling with fresh or frozen raspberries in glass jar on white background.

Tips and techniques

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 sugar because the filling ends up having a weird color that's not very appealing.
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).
How long do you cook this pie? Bake at 375 degrees F for 20-25 minutes or until crust is golden brown.

Pie filling uses

Use them in layer cakes and stuffed cupcakes. ADD LINKS.
They also work very well as a base in cobblers and crisps with streusel topping. ADD LINKS.
Use them as a topping on waffles, pancakes, crepes, ice cream. ADD LINKS
Enjoy them as a topping for cookies. ADD LINKS
I love them as a dip for cookie sticks, pretzels, mini brownies and small pound cake cubes.
The best use is of course using it in pies, tarts and galettes.

Glass jar of red berry filling on white background.

Recipe FAQs

Storage

More easy pies

Recipe

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.

4.94 from 15 ratings

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings 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 Preferably freshly squeezed
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 F for 20 minutes or until crust is golden brown. Let it cool completely before slicing.

Notes

Please use a nonstick saucepan to prevent sticking and burning.
I highly recommend using freshly squeezed lemon juice because it tastes fresher.
For additional flavor, you can add extracts like vanilla or almond or even add spices like rosemary, thyme or cinnamon.
Don't use cornstarch instead of Clear Jel because it will make the filling slightly cloudy and it doesn’t can very well either.
Read additional tips and variations 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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