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!
AuthorRetroRuth
From Better Homes & Gardens, 1941
Tested Recipe!
[cooked-sharing]
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.
Combine crushed cornflakes, sugar, and butter. Press into 8-inch pie pan. Chill.
Ingredients
Directions
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.
Combine crushed cornflakes, sugar, and butter. Press into 8-inch pie pan. Chill.
Notes
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!
Ahhh…pie.
“That’s…not a good face.”
“What’s in this crust?”
“Just cornflakes.”
“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!
When I was a kid (in the ’80s), my family always made a raspberry pie with half a box of raspberry Jell-O and corn syrup as the glaze over uncooked raspberries. It was sooooo good, so flavored Jell-O might be a step in the right direction. We had our own raspberry bushes, too, though, so I’m sure that helped!
I still have the recipe, but I have no idea where my mom got it. If you’re interested, let me know.
Oreo crust? Just thinkin’.
That’s what my grandma always does.
I had high hopes for this one. I’m always looking out for gluten free desserts and thought this might be a nice one for summer. I guess not 🙁