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Friday, September 23, 2022
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Raspberry Lemonade Pie


Published: Friday, September 23, 2022

"OPEN CLASS BAKING"
~ Sweepstakes and 1st Place Winners ~
Elkhart Co. Fair

Pies – Other
"1st Place Sweepstakes"
Amber Zebell, Bristol


Crust:

2 c. sifted flour

1 tsp. salt

2/3 c. shortening

Cold water

Lemon Filling:

1 ½ c. sugar

¼ c. lemon juice

3 large eggs

¼ tsp. salt

3 Tbsp. butter, melted

1 tsp. vanilla

Raspberry Filling:

¾ c. sugar

2 Tbsp. cornstarch

1 c. water

3 oz. packet raspberry gelatin

9 oz. fresh raspberries

Preheat oven to 375°. For crust: Blend the flour, salt and shortening together. Sprinkle with just enough cold water to hold it together.

For lemon filling: Whisk all ingredients together and pour into a 9" pie shell. Bake until top is set, about 45 minutes. Let rest 3-5 hours.

For raspberry filling: In a saucepan, combine sugar, cornstarch and water. Stir over medium heat until thick. Remove from heat and stir in the gelatin. Let cool about 15 minutes. Arrange berries on cooled pie, pour gelatin mixture over berries and chill.

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