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07/21/2003: "Emily's Lost Raspberry Pie"

This is not a process, like lost wax casting, but the recreation of a lost recipe for Raspberry Pie.

First obtained verbally, from a female employee at a "pick your own" raspberry farm, this hastily scribbled recipe has hung on the crowded bulletin board at our summer digs in Michigan for at least seven years, and now it's gone. Vacationing Raspberry Pie fans believed that because we loved the recipe, and pinned it carefully back up after each use, that it was safe. Alas, we were wrong.

The following is in response to Emily's recorded plea.

Our Pie filling is cooked on the stove top and then poured into a nine inch pie plate with a Graham Cracker crust (the kind with 6 tablespoons of butter to 18 cracker squares). Chill and serve. What do we have to work with? Standard portions from many recipes are:

1) 2 pints of berries fill a 9 inch pie.
2) 1 cup of sugar for sweetening fresh raspberries.
3) 1 cup of liquid for stove top filling (water or juice).
4) 3 to 5 tablespoons of cornstarch.

Our Pie had some percentage of a package of Jello in it, we think about half a package. Adding Jello would seem to reduce the cornstarch to the low end of the standard or 3 tablespoons and reduce the sugar by some unknown amount. The only recipes available with berries and Jello called for a full package of Jello, 3 tablespoons of cornstarch and a full cup of sugar. But, these recipes also called for a baked pie shell and coolwhip topping when served. Argh! Best guess is:

1) 2 pints of berries.
2) 2/3 cup of sugar.
3) 1 cup of water.
4) 3 tablespoons of cornstarch.
5) 3/4 package of berry flavored Jello.

Stir together, heat until clear and then add sugar to taste. Bring back to clear, cool and pour.

Good Luck Emily

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Replies: 2 Comments

Bingo, long live the Queen!

Cliff said @ 07/29/2003 11:19 PM CST

After trying two different raspberry pies, my favorite recipe (a slightly modified form of this is on the bulletin board in michigan)

1 quart berries
3/4 cup sugar
1/2 package Jello
3 tbsp. cornstarch
1 cup water

mix all ingredients except the berries over low heat until clear. fold in the berries and pour into graham cracker crust.

the resulting pie is nice and tart. vanilla ice cream or whipped cream is a must!

~emily, the raspberry pie queen

Emily's Opinion said @ 07/27/2003 09:30 PM CST