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Seedless Raspberry/Blackberry Pie

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 4 hr
Category: Desserts Sub Category: Pies

what you need
  • 6 cups fresh berries *
  • 1 1/2 cups sugar, more or less
  • 1/2 cup cornstarch
  • 1 teaspoon cinnamon
  • 1 9-inch baked pie shell, with no top
make it
Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.

Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.

Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.
Notes
*the removed seeds will come to 1 3/4 cups, more or less

You could skip the first boiling by processing the berries through a food processor. You want to completely squish them so that you can pour the juice through a filter of some sort to remove the seeds. Add the sugar and the cornstarch to the juice, bring to a boil, stirring constantly. Boil one minute to set the starch. Then go on as before.

This pie has a nice sweet/sour flavor, if you like sweeter, add more sugar. More sour, add less. Excellent for those who like the berries, but not the seeds!
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