Beth Eggers of Wye Mountain Flowers and Berries shared this simple yet killer recipe with Little Rock Mamas as the River Market Farmer’s Market prepares to kick off this Tuesday.
We can’t wait to try it!
Fresh triple-berry pie
9″ graham cracker crust
2-3 cups of mixed raspberries, blueberries and blackberries
1 cup sugar
3 tbs. cornstarch
1 1/4 cup water
1/2 tsp. vanilla extract
1 3oz. package raspberry gelatin
sweetened whipped cream (optional)
STIR together cornstarch and sugar in a saucepan; slowly whisk in water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
STIR in raspberry gelatin into the warm cornstarch mixture.
SPOON berries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.