GLAZED RASPBERRY PIE

“This recipe has been passed down in my family and copied for countless people over the years. There’s no mistaking that raspberries give this tall pie its good looks and divine flavour.”

Gillian Batchelor, Crescent Valley, B.C.

5 cups fresh raspberries, divided

1 cup water, divided

1 cup sugar

3 tbsp cornstarch

2 tbsp lemon juice

3 oz. cream cheese, softened

1 tbsp butter, softened

1 tbsp milk

1 pastry shell (9 in.) baked

Prep: 30 min. + chilling Yield: 6-8 servings

1. In a small saucepan, combine ⅔ cup raspberries and ⅔ cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds, then set juice aside.

2. In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. Let cool.

3. In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving.

NUTRITIONAL INFORMATION

Amount Per Serving (1 slice): 318 calories, 13 g fat, 21 mg cholesterol, 147 mg sodium, 50 g carbohydrate, 29 g sugars, 5 g fibre, 3 g protein.