Fresh Raspberry Pie

Crust & Filling
1 prebaked 9-inch pie shell, cooled
1 1/2 quarts fresh raspberries (about 6 cups)
2 tablespoons fresh lemon juice OR 1/4 tea-
spoon lemon oil
1/2 cup water
a few drops of red food coloring (optional)
1 cup Baker's Special sugar or granulated
sugar*
1/3 cup Instant ClearJel powder

Topping
glazing sugar or confectioners' sugar
whipped cream (optional)

*If the raspberries are very tart, increase the
sugar to 1 1/4 cups.

Mash 2 cups of the raspberries in a medium-
sized bowl. Stir in the lemon juice or lemon
oil, water, and food coloring (if you're using it).

In a separate bowl, whisk together the sugar and
Instant ClearJel, then sprinkle this over the rasp-
berry mixture; stir to combine.

Fold about 3 cups of the remaining berries into
the mashed berry mixture, reserving about 1 cup
for the top of the pie. Spoon the berry mixture
into the pie shell, and top with the reserved
berries. Sprinkle with glazing or confectioners'
sugar and garnish with whipped cream, if desired.
Yield: 1 pie, 8 to 10 servings.