Raspberry Pie

Oxmoor House
one 9-inch pie


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1/2 cup currant jelly
1 tablespoon dark rum
4 cups fresh raspberries
1 baked (9-inch) pastry shell
Sweetened whipped cream


Combine currant jelly and rum in a small saucepan; mix well. Cook over medium heat, stirring frequently, just until mixture reaches a boil; cool completely.

Arrange raspberries evenly over bottom of pastry shell; drizzle jelly mixture over raspberries. Top with sweetened whipped cream before serving.

Created date

February 2010