So, I think I’ve kinda jumped the gun a bit over here by starting to test summer recipes. But hey, the weather was really nice this weekend, so I decided to make pie.
This is Raspberry Pie!
- 3 cups red or black raspberries
- ½ cup sugar
- ½ cup water
- 1 T lemon juice
- 1 T (1 envelope) unflavored gelatin
- ¼ cup cold water
- ½ pint heavy cream, whipped
- 1½ crushed cornflakes
- ¼ cup sugar
- ⅓ cup melted butter
- Combine berries and ½ cup sugar; let stand about 1 hour. Drain juice; there should be 1 cup. Add ½ cup water and lemon juice; heat. Add gelatin, softened in ¼ cup water; stir until gelatin dissolves. Cool until partially set.
- Place sweetened berries in corn-flake crust; pour over gelatin mixture; chill until firm. Spread with sweetened whipped cream.
- For Crust: Combine crushed cornflakes, sugar and butter. Press into 8 inch pie pan. Chill.
I was mostly excited about this recipe because the raspberries in this pie aren’t cooked! I am always looking for pie recipes that use fresh fruit rather than cooked. And unflavored gelatin? Hallelujah!
Unfortunately, since I jumped the gun on the whole summer thing and had no ripe berries, I had to settle for grocery store berries.
This caused problems almost immediately. I had to wait over two hours to get my half cup of raspberry juice.
And even then I didn’t quite make it.
The cornflake crust was no problem at all. It turns out they make boxes of cornflake crumbs, which made it incredibly easy.
Mid-Century Cooking Tip: Use the side of your measuring cup to smooth out your crumb crust!
Do they look twinkley? The recipe description promised me they would twinkle!
“That’s…not a good face.”
“What’s in this crust?”
“That’s what I thought. This tastes like I am eating a bowl of cereal with fruit in it.”
The Verdict: Meh
From The Tasting Notes –
Mostly flavorless, except for the overpowering flavor of cornflakes. A cornflake crust might be an acquired taste, but we are not going to be acquiring it. As I feared, the filling didn’t taste like much. Maybe flavored gelatin would have actually worked better this time? I think for unflavored gelatin, fresh-picked summer berries are a must. I am going to make this pie again this summer, except with fresh berries and a graham cracker crust!