(Works for almost any fresh fruit)
1 cup sugar
4 tbsp. raspberry gelatin (or appropriate flavor)
3 tbsp. cornstarch
1/4 tsp. salt
1 cup hot water
Combine all ingredients and bring to a boil, stirring for a few minutes. Let cool.
Arrange fresh fruit in a pie shell. Drizzle glaze over berries, making sure glaze touches each berry. Refrigerate for several hours. Serve with whipped cream if desired.
Do not prick your bottom crust or use one that is torn or low around the edges – you don’t want the glaze to go underneath the crust. Still tasty but not pretty.
Share:
