RASPBERRY-GLAZED PIE

Raspberry-Glazed Pie image

Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. -Kathy Voss, Jackson, Michigan

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup biscuit/baking mix
1/4 cup cold butter, cubed
3 tablespoons cold water
FILLING:
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup water
2 teaspoons corn syrup
1 package (3 ounces) raspberry gelatin
3-1/2 cups fresh raspberries
Whipped topping, optional

Steps:

Place baking mix in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. , Place raspberries in pie crust; pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired.

Nutrition Facts : Calories 291 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 255mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.