Best Raspberry Gelatin With Fresh Fruit Recipes

MAGGIE'S FRESH RASPBERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
• Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
• Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

RASPBERRY GELATIN WITH FRESH FRUIT

Steps:

• Puree thawed raspberries in syrup in processor. Pour raspberry mixture into strainer set over medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
• Pour grape juice into medium saucepan. Sprinkle gelatin over; let stand until softened, about 10 minutes. Stir over low heat just until warm and gelatin dissolves, about 1 minute. Remove from heat. Add strained raspberry mixture and lemon juice; whisk until blended. Stir in grapes and orange pieces. Divide mixture among eight 3/4-cup custard cups or ramekins. Chill until gelatin is set, at least 6 hours or overnight.
• Run small knife between gelatin and custard cups to loosen. Place small plate atop each custard cup; holding plate and custard cup firmly together, invert and gently shake to allow gelatin to settle onto plate. Garnish with fresh mint sprigs, if desired. Serve.