Junction City Raspberry Pie

Recipe Ingredients

20 oz	568g	Frozen raspberries - thawed
2 cups	292g / 10oz	Vanilla wafer crumbs
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Cinnamon
5 tablespoons	75ml	Butter - melted
1		Unflavored gelatin
1/4 cup	59ml	Water - cold
1/2 teaspoon	2.5ml	Lemon peel
1/2		Heavy cream
1 teaspoon	5ml	Vanilla

Recipe Instructions

Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate.

Bake in a 375F oven, 8 to 10 minutes; cool.

Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling.

Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken.

Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together.

Pour into pie shell. Chill. Decorate with additional whipped cream if desired

Source:
Judy Garnett

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