Pies don’t have to be loaded with calories to be yummy. And they don’t have to be full of fat to be simple to make either, even when you take a few shortcuts, such as using a frozen pie crust. Seriously, this pie will seem like it took no time to make, assuming you have 15 minutes to stand over the stove and stir the filling. Of course, if you’re a mom, that may be tricky. 🙂
I realize 6 cups of raspberries is a lot of stinkin’ raspberries! But my mom has a raspberry bush and it was pretty much bursting with red berry goodness, so I spent an afternoon (pre-Jack, obviously), berry picking. I’m not going to lie: I was really proud of myself. All natural, all organic berries? What I failed to consider was the resulting flavor, since I didn’t buy the evenly ripe pints of raspberries at the store…they were super tart! So if you intend to use fresh raspberries from the farmers market or your own garden, be forewarned, and probably skip the tablespoon of lemon juice in the recipe.
Otherwise, store bought raspberries should be good to go. And if you’d like to save money, you can always use frozen raspberries. Just thaw them out first.
Now I’m the kind of person who’s happy to take shortcuts, especially when it comes to baking, so I used a prepared, frozen crust from the box. Honestly, Trader Joe’s is very good. My mother won’t use anything else, unless she’s making the crust from scratch. One of the perks of using a prepared crust, however, is that it’s easy to track the nutritional information, thereby making it useful for food logging or dieting.
As for the Truvia, I wanted to make this pie with as little added sugar as possible, and Truvia is the most natural sugar substitute I know of (and like). It’s made from the stevia plant, and if you believe what “they say,” a sweetener derived from a leaf is probably the most natural option out there (besides, you know, real sugar).
If you’d rather use a Truvia or Splenda baking blend (half sugar, half sweetner), use ½ a cup. That’s probably a much more affordable option anyway.
Summer is nearing it’s end, or at least, it feels that way. So get yourself some raspberries, whip together this pie, and enjoy a slice with a little dollop of whipped cream. Or a big dollop of light whipped cream. Whichever.
Yields: 8 slices
Cook Time: 20 – 30 minutes
9 – 10 inch single crust pie pastry, thawed
¼ cup Truvia (or 20 packets)
¼ cup cornstarch
6 cups fresh raspberries
1 Tbsp lemon juice
light whipped cream (optional)
Preheat oven to 450 degrees. Unroll pastry and place it in a 9 inch pie plate, fluting the edges. Carefully line the pastry with two layers of heavy duty foil. Bake for 8 minutes. Remove the foil and bake unlined pie crust until golden brown, about 5 – 8 minutes. Remove from oven and allow to cool. Then, in a large saucepan, mix together cornstarch and Truvia, then add the raspberries and lemon juice. Cook over medium heat, stirring frequently. Bring mixture to a boil. Stir consistently while boiling for 2 minutes, making sure not to burn mixture. Remove from heat and pour into prepared pie crust. Allow to cool completely before serving. Add a dollop of light whipped cream if desired.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 7g
Dietary Fiber: 6g
Dietary Exchange: 1 Starch, 1 Fruit, 2 Fat servings
Jenny Craig: Count this as 1 snack and 1 fruit. It’s a smidge high on the fat side, but not enough to slow you down, assuming the rest of your day is on plan.
Weight Watchers: 8 Points (using calculatorcat.com).