Recipe - Fresh Raspberry Pie

This past week we celebrated my Dad's 80th Birthday, so I wanted to dedicate today's post to him and talk about one of his favorite desserts--Fresh Raspberry Pie.  I made this for him on Sunday with raspberries from our garden, but if you don't grow your own, they are usually available during the summer months at our local stores.

Here's Dad about to dig into his birthday pie!  Just in time for his 80th celebration, he completed an amazing project with its origins clear back in 1951.  He is one talented guy, and our whole family is so proud of his accomplishment that we have shamelessly shared it as much as possible these past weeks.  If you missed the very interesting KSL news story about him and his 1934 Ford Tudor, those interested can watch it HERE.  Happy Birthday Dad!

Fresh Raspberry Pie

-First, make up your pie crust.  If you are interested in using my crust recipe, go HERE. 
-Wash 1 1/2 to 2 lbs raspberries and drain well. 

-Prepare Raspberry Flavored DANISH DESSERT according to package directions for Pie Glaze, using 1 1/2 to 1 3/4 cup cold water.  Let cool at room temperature for 30 min or so.

-Divide crust dough in half if you are making a big pie.  If you are making a smaller pie, divide the crust into 3.  You can either bake the additional crust and freeze for later use, or just freeze the remaining dough in portions to thaw and bake later.

-Roll out crust, place in pie pan, and flute the edge as desired.  Prick the bottom and sides of the crust with a fork. 

-Bake in a preheated 400 to 425 degree oven for 10 to 15 minutes.  After 10 minutes, check and watch it carefully.  You want it as crispy as possible without burning. Keep a close eye on it!

-Let cool at least 30 minutes.

-Add the Danish Dessert sauce.  Fold in carefully so as not to break up the berries.

-Sprinkle the bottom of the cooled crust lightly with powdered sugar.

-Spoon raspberry filling into cooled pie shell.

-Refrigerate several hours, covered with plastic wrap.

-Top with 1/2 pint of whipped cream with sugar and vanilla added.

SERVES 8.