I had the brilliant idea to use something from the weekly specials at Kohler's (the local grocery store that advertises in the Lehi Free Press) in a recipe from the Lehi Historical Society Cookbook, make and photograph the recipe and publish it alongside the weekly Kohler's ad. The only hitch is we get the new ad on Monday and the paper is put together early on Tuesday. That means 24 hours to find the recipe, get ingredients, make it, take a picture of it. Are you sweating too?! It worked, though! And this pie was DELICIOUS. I cheated with a Marie Callendar's pie crust, but as always, back off.
1 c. sugar
1 c. water
3 Tb cornstarch
1 Tb white corn syrup
1/8 tsp salt
1/4 tsp red food coloring
3 Tb dry raspberry flavored Jell-O
1 quart or 4 cups fresh raspberries
1 pre-baked pie crust
In a heavy saucepan, combine sugar, water, cornstarch, corn syrup, salt, and food coloring. Bring to a boil and cool until nearly clear and thick. Add Jell-O and mix well. Cool. Fold in whole raspberries. Pour into baked pie shell.
Refrigerate. Serve with fresh whipped cream. (The recipe adds, "or Cool Whip," but you're better than that.)
