Fresh Raspberry Pie

Crust & Filling
1 prebaked 9-inch pie shell, cooled
1 1/2 quarts fresh raspberries (about 6 cups)
2 tablespoons fresh lemon juice OR 1/4 teaspoon lemon oil
1/2 cup water
a few drops of red food coloring (optional)
1 cup Baker's Special sugar or granulated sugar*
1/3 cup Instant ClearJel(r) powder

Topping
glazing sugar or confectioners' sugar
whipped cream (optional)

*If the raspberries are very tart, increase the sugar to 1 1/4 cups.

Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice or lemon oil, water, and food coloring (if you're using it).

In a separate bowl, whisk together the sugar and Instant ClearJel(r), then sprinkle this over the raspberry mixture; stir to combine.

Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie. Spoon the berry mixture into the pie shell, and top with the reserved berries. Sprinkle with glazing or confectioners' sugar and garnish with whipped cream, if desired. Yield: 1 pie, 8 to 10 servings

Recipe from King Arthur Flour