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Raspberry Strawberry Pie

Prepared Pie Pastry for a double 9 inch crust

2 pints of fresh or frozen raspberries
2 pints of fresh strawberries
1 1/4 cup sugar
tiny pinch of salt
4 Tbsp. HODGSON MILL PURE CORN STARCH
1/2 tsp raspberry extract
1 Tbsp. frozen orange juice concentrate
1 Tbsp. unsalted butter
Beaten egg white
Sugar

Preheat oven to 450 F.

In a large bowl, gently toss raspberries and strawberries together with sugar. Add cornstarch, raspberry extract and orange juice. Spoon into prepared pie shell bottom. Dot with butter.

Cover with pastry top. Brush with well beaten egg white. Sprinkle on sugar. Cut steam vents.

Place on parchment paper lined cookie sheet and place on lower third of oven. Bake 15 minutes, reduce heat to 375 F and bake until juices are bubbling through vents and pastry is browned, another 25-30 minutes. Cool very well before cutting.

Makes 6 servings. Each serving: 289 calories; 8 g. dietary fiber; 67 g. carbohydrates; 2 g. protein; 3 g. fat; 1 g. saturated fat; 5 mg. cholesterol; 11 mg. sodium.