Raspberry Pie

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Red Raspberry pie



  • 2 cups Granulated sugar
  • ½ cup Clear Jel +1 tbsp
  • 2⅔ cups Water
  • 2 tbsp Lemon juice
  • 7 cups Raspberries Fresh or frozen



  • 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 the 3 ½ cups filling in pan. Cover with a 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.


Filling is enough to make 2- 9-inch pie.