Are you ready for spring baking? If so, this raspberry pie recipe inspired by the Bakeshop Mystery Series is the perfect dessert for you!
In the first book of the series, Meet Your Baker, Jules spends an afternoon making Torte’s signature fresh raspberry jam only to discover her beautiful jars of jam broken around a dead body the next morning. But don’t worry, her jam wasn’t the culprit.
Torte’s fresh raspberry pie is perfect for spring baking with its sweet and tangy flavors. Jules bakes this pie with fresh raspberries, but you could substitute with frozen berries in a pinch. However you make it, just be sure to finish it off with a scoop of vanilla bean ice cream. Do you have a favorite spring pie? Share in the comments because I’m in full spring baking mode!
1 pie crust (you can pre-bake and cool a traditional pie crust or substitute with a graham cracker or shortbread crust)
3-4 cups fresh raspberries—washed and dried
1 cup water
¼ cup sugar
1 tsp cornstarch
1 box of raspberry gelatin
Bake the pie crust and set it aside to cool. Rinse the raspberries and pat them dry with a towel. Add water, sugar, and cornstarch to a pan and whisk together on medium heat for three to five minutes. Add the raspberry gelatin. Whisk until the mixture begins to thicken. Arrange raspberries in the cooled crust. Pour the mixture over the top of the raspberries. Refrigerate for two to three hours. Serve with a scoop of vanilla bean ice cream.