Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts.
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
1/4cupClear Jel+1 tbsp
1 1/3 cupsWater
3.5cupsRaspberriesFresh or frozen
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.
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.