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Raspberry Pie

Yield one 9-inch pie


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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes