Raspberry Pie Filling

I hate buying canned pie filling.  One because I don't really know what's in it, and two because sometimes it just tastes awful.  This is a fabulous recipe given to me by my Mother-in-law.  Don't be ashamed to lick the spoon, the pan, your fingers or anything else to save every last drop of this delightful pie filling!

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  

Cook stirring constantly until thick and transparent.  

Remove from heat and add the jello.  

Cook for 1 more minute.  

Turn off the burner, remove from heat and add the lemon juice.  

Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  

This frozen berries help cool the pie filling for immediate use.

 

Raspberry Pie Filling
3/4 cup sugar
3 Tbsp corn starch
1/2 cup cold water
3/4 cup warm/hot water
3 Tbsp Raspberry Jello
1 Tbsp lemon juice
1 12 oz bag frozen raspberries

In a heavy bottom pan mix the sugar and the corn starch.  Add the cold water and mix completely.  Add in the hot water and turn on the heat to medium-medium high.  Cook stirring constantly until thick and transparent.  Remove from heat and add the jello.  Cook for 1 more minute.  Turn off the burner, remove from heat and add the lemon juice.  Add the frozen raspberries right in after you stir in the lemon juice and stir until all the pieces are broken up.  This frozen berries help cool the pie filling for immediate use.