I’m kicking off my 31 Days of Pie with this tangy and refreshing Torte Raspberry Pie inspired by the first book in my Bakeshop Mystery cozy mystery series, MEET YOUR BAKER. In the book, the protagonist, Juliet, spends a whole afternoon making fresh, artisan raspberry jam only to find a dead body the next morning sprawled out on the floor next to several broken jars of her gorgeous and delicious jam.
Torte Raspberry Pie
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 pie crust and set aside to cool. Rinse raspberries and pat them dry with a towel. Add water, sugar, and cornstarch to the pan and whisk together on medium heat for three to five minutes. Add raspberry gelatin. Whisk until the mixture begins to thicken. Arrange raspberries in cooled crust. Pour mixture over the top of raspberries. Refrigerate for two to three hours. Serve with a scoop of vanilla bean ice cream.