Raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats! You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can!
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Instructions
In a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), sugar, cornstarch, lemon juice and zest, and salt. Stir to mix everything evenly.
Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.
As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and butter. Stir gently until well-combined and then set it aside to cool completely.
Notes
The pie filling will thicken while cooking, as well as when it cools and is in the fridge.
This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have.
If using immediately make sure to allow your filling to cool to room temperature first.
To store: Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days.
To freeze: Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.