How to Make Raspberry Pie Filling {Fresh or Frozen}

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.

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!

Jump to:

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

Key ingredients

• Raspberries- The higher quality, the better the filling will be.
• Water- Allows berries to break down more easily.
• Clear Jel- This is key in thickening to the proper consistency.
• Sugar- Regular granulated sugar works best in this recipe.
• Lemon juice- This helps to retain color and freshness.

Variations

• For raspberry rhubarb flavor- Reduce the amount of raspberries to 3 cups and add ½ cup finely chopped rhubarbs.
• Use black raspberries- Use this same recipe to make a black raspberry filling.
• 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 spices- Like cinnamon nutmeg, or cloves.
• Try adding different extracts- Such as almond, lemon, or vanilla.
• Bring a zesty kick- With lemon, lime, or even orange zest.

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

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

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- You can also 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.
• Use fresh lemons- Because this brings in a better taste overall, in my opinion.

Pie filling uses

• Use it in layer cakes and Filled Cupcakes- Such as Best Red Velvet Cake (Layer Cake), Easy Chocolate Oreo Cake (Layer Cake), Easy Almond Cupcakes (Sour Cream Cupcakes), or Brownie Cupcakes (From Scratch).
• It also works very well in cobblers and crisps- Like this Easy Apple Cobbler, Apple Cranberry Crisp (Cranberry Crumble), or Easy Apple Crisp (1 Hour Only).
• Use it as a topping- On Chocolate Waffles (Cake Mix), Fluffy Buttermilk Pancakes (From Scratch), Fluffy Chocolate Pancakes, Crepes, Easy Chocolate Crepes (In Blender), or ice cream.
• Enjoy it on cookies- Like these Jam Thumbprint Cookies (Soft & Buttery), Peanut Butter and Jelly Cookies (Thumbprint), or Chocolate Thumbprint Cookies.
• I love them as a dip- For cookie sticks, Chocolate Coconut Bars, pretzels, Cinnamon French Toast Sticks (Homemade), Fudgy Brownies with Crackly Tops cut in mini pieces, and Sour cream Pound Cake (Loaf) cut in small cubes.
• The obvious use- The best use is of course using it in pies similar to this Easy Cherry Pie (With Homemade Pie Filling), tarts like this No Bake Chocolate Tart, and galettes.

Recipe FAQs

Storage

• Refrigerate- Store in an airtight container for up to 5 days.
• Freeze- Place in a sealed container for up to 1 month. Thaw in the fridge and serve.
• Room temperature- Don't let set out for more than a few hours.
• Make ahead- This can easily be made 1-2 days in advance.

More easy pies

• Easy Pumpkin Pie Recipe (5 Ingredients)
• Easy Homemade Apple Pie Recipe
• Easy Caramel Apple Pie (No Bake)
• Easy French Silk Pie
• Easy Sweet Potato Pie

Recipe