"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Amelia Bedelia's Raspberry Pie Recipe

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This recipe for Amelia Bedelia's Raspberry Pie, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Tuesday, November 18, 2008


1 c. flour
1/2 c. butter
3/4 c. chopped pecans
1/4 c. powdered sugar
1 1/2 c. sugar
1/4 c. cornstarch
Dash salt
1 1/2 c. water
1 (3 oz.) pkg. raspberry gelatin
8 oz. pkg. cream cheese
2/3 c. powdered sugar
1 pint fresh raspberries (or 10 oz. frozen drained raspberries)
Whipped cream

Heat oven to 350. Combine crust ingredients. Press on bottom and sides of 9 or 10 in. pie pan. Bake 8-10 min. until light brown. Cool.
Combine sugar, cornstarch, salt and water (can use drained juice). Cook over medium heat until thick and bubbly. Stir in gelatin until dissolved. Cool about 20 min.
Mix cream cheese and powdered sugar. Spread on crust. Arrange fresh raspberries on cream cheese layer. Pour gelatin mixture over berries. Refrigerate until firm. Serve with whipped cream.




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