Recipe: Junction City Raspberry Pie

JUNCTION CITY RASPBERRY PIE

20 oz frozen raspberries, thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 tsp cinnamon, divided use
5 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 tsp lemon peel
1/2 pint heavy (whipping) cream
1 tsp vanilla

Preheat oven to 375 degrees F.

Drain raspberries, reserving 1 cup of the juice; set aside.

Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate.

Bake in a 375 degree oven, 8 to 10 minutes; cool.

Soften gelatin in water; set aside.

Mix together the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken.

Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill.

Decorate with additional whipped cream if desired.

Source: Missouri Cookin' (Cooking' with Bruce Carlson) by B. Carlson