Raspberry Pie for my Sweet Valentine

I love dirt.  I love sweat.  Often I forgo a shower because of time constraints.  I love sports–the more you suffer, the better.

I am also a hopeless romantic.  I love flowers.  I love cheesy one-liners.  I love a chilled bottle of wine paired with cheese.  More importantly, I love inwardly/outwardly/upsidedownwardly/insideoutwardly showing my deep appreciation for those I care about–not because I want something in reciprocation, but because I truly care.

With that in mind, my Valentine is incredible–every day, not just on February 14th.  Therefore raspberries were in order.  Last night, we had champagne with floating raspberries before an incredible dinner out.  Tonight, because I am in class (currently), we are blessed with leftovers, but there is a surprise for after: raspberry pie with booze-infused raspberry whipped cream paired with chocolate wine.  (I may have to excuse myself from class to go wipe my drool.) 

The best part of the pie recipe is its versatility.  It was originally a strawberry pie (my favorite), but I have made many variations: strawberry/blueberry with a hint of lime, strawberry/blackberry, and multi-berry overload with whatever I can find.  Tonight is the first time with just raspberries and I can’t wait.  It is hidden in the refrigerator and I hope there is some left when I make it home.

Happy Valentine’s Day, to EVERYONE that I love.

Raspberry Pie:

  • 5 really healthy cups of raspberries (I used closer to 6)
  • 1 cup water
  • 1 cup sugar
  • a very healthy 1/3 cup of corn starch (I definitely used more)
  • 1/4 cup raspberry jello mix
  • a dash of lemon juice
  • 1 prepared pie crust
  1. Prepare your pie crust according to the directions for baking a single crust.  I love Pillsbury and have absolutely no desire to deviate or make another (failed) attempt at homemade pie crust.  Let it cool slightly.
  2. Make sure your raspberries are clean and very, very dry.  Put them in a large mixing bowl.
  3. Combine the water and sugar in a small saucepan and bring to a boil, stirring regularly (with your right hand) to avoid scorching.
  4.  (With your left hand) mix the cornstarch with enough cool water to make it all liquid.
  5. Mix the cornstarch mixture with the boiling water and sugar and whisk together until it hardens and turns opaque (about 30 seconds).
  6. Mix in the jello mix.
  7. Pour the whole mixture over the raspberries, include the dash of lemon juice, and delicately fold to combine.
  8. Dump the whole show into the prepared pie crust and refrigerate.
  9. Admire its gorgeousness.
  10. Enjoy.

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