Raspberry Pie Filling
Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts.
Servings: 4 cups
Calories: 248kcal
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: 248kcal | Carbohydrates: 62g | Protein: 1g | Sodium: 5mg | Potassium: 158mg | Fiber: 6g | Sugar: 54g | Vitamin A: 35IU | Vitamin C: 29mg | Calcium: 26mg | Iron: 0.7mg