Junction City Raspberry Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Frozen Raspberries, thawed
2 cup: Vanilla Wafer Crumbs,
1/2 cup: Sugar,
1 tsp: Cinnamon,
5 tbsp: Butter, melted
1 package: Unflavored Gelatin,
1/4 cup: Water, cold
1/2 tsp: Lemon Peel,
1/2 pint: Heavy Cream,
1 tsp: Vanilla,
Directions:
Drain raspberries, reserving 1 cup of the juice. Combine crumbs,
sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a
10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool.
Soften gelatin in water. Mix the reserved raspberry juice, the
remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling.
Remove from heat; add gelatin and stir until melted. Chill until
mixture just begins to thicken. Whip cream; add vanilla. Fold
raspberries, gelatin mixture and whipped cream together. Pour into
pie shell. Chill. Decorate with additional whipped cream if desired.
Source: Missouri Cookin
Source from luhu.jp
sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a
10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool.
Soften gelatin in water. Mix the reserved raspberry juice, the
remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling.
Remove from heat; add gelatin and stir until melted. Chill until
mixture just begins to thicken. Whip cream; add vanilla. Fold
raspberries, gelatin mixture and whipped cream together. Pour into
pie shell. Chill. Decorate with additional whipped cream if desired.
Source: Missouri Cookin
Source from luhu.jp