Food
Elaine Noyes’ Raspberry Pie
By Yankee Magazine|Feb 26 2010|
Ingredients
1 quart fresh raspberries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
1 cup water
3 drops red food coloring (optional)
9-inch baked pie shell
Instructions
Place raspberries in baked pie shell. Put sugar, cornstarch, butter, and water in pan and cook on stove stirring constantly until thick. Add food coloring and pour over raspberries while hot. Cool before serving.
