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Among my mother’s family, the litmus test to see whether you are related is to ask about your favourite dessert .  The only permissible answer is raspberry glacée pie. The following is a top-secret family recipe, for which I hope my family can forgive me for sharing with you!

Even our Ford family reunions prominently feature raspberry glacée pies.  A few years ago, 13 or 14 of us polished off three pies in one sitting.  And over the last few weekends, my family has enjoyed raspberry glacee pies over five seperate sittings.  I can safely say that without fail, everyone has licked their plate clean.

The secret of this pie is the fresh raspberries. You see, raspberries lose some of their divine taste when cooked.  Because these delicate berries are only in-season for a few weeks a year, one must savour their luscious flavour.  This pie embraces ripe raspberries, coating them with a smooth glaze and serving them in a flaky pie crust.  Served with whipping cream, I can only hope heaven tastes this delicious!

Raspberry Glacée Pie

(1 pie, or 6-8 generous slices)

Ingredients:

1 9-inch baked pie shell

1 cup crushed raspberries

3/4 cup cold water

1 cup sugar

3 tablespoons cornstarch

Pinch salt

1 tsp lemon juice

3 generous cups fresh raspberries

Whipping cream

Directions

Simmer the crushed berries and water for 3 to 4 minutes.  Strain the mixture.  Add extra water if needed to make 1 cup of juice.

Add sugar, cornstarch and salt to juice.  Stirring constantly, cook over medium-low heat until syrup is thick and clear, about 4 to 5 minutes.  Allow syrup to cool before adding the lemon juice.

Place fresh raspberries in the baked pie shell.  Pour the syrup overtop.  Perfect topped with whipped cream!

– Catherine

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