BLACK RASPBERRY PIE

Method

• Use recipe for pie crusts.
• In a large nonstick saucepan, add sugar, Clear Jel, water, and cook on medium heat.
• Mix constantly until Clear Jel and sugar dissolve.
• Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color.
• Add lemon juice and cook for 1 more minute, while mixing constantly.
• Remove the filling from heat and mix in raspberries. Don't over-mix!
• Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
• Pour 3 ½ cups filling in each pan. Cover with top crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. For a washed top, brush pies with Egg and Milk Wash.
• Convection bake at 350 degrees for 20 minutes or until crust is golden brown.
• cool completely before slicing.