We have a lot of raspberry vines and usually have a bumper crop. We look for ways to use the berries so they will not go to waste. This recipe uses fresh raspberries right from the vine. We also put up raspberries as conserves - in quart jars, 4 cups, there are adequate raspberries to make an 8-inch pie. You can also use canned berries from the store.

• 1 single crust pie crust pastry
• 6 cups wild Alaska raspberries
• 1 cup sugar
• 1/2 cup water
• 3 tablespoons corn starch

• Whipped cream: The recipe below is the minimum - add more to your liking. And, yes, you can use canned instant whipped cream.
• 1 cup heavy whipping cream
• ¼ cup sugar
• 1 teaspoon vanilla extract

Pie Crust and Filling:

1. Wash, inspect and cull raspberries. Place in colander to drain and dry.
2. Make pastry and form crust to 9-inch pie tin. Perforate crust with fork at 1-inch intervals. Bake in preheated 450°F. oven for 8 to 10 minutes or until crust is golden brown. Remove from oven and place on rack to cool.
3. Mash 1 cup of raspberries and add to small saucepan. Add water, sugar and cornstarch. Heat while stirring and bring to a boil. Reduce heat and simmer while stirring until thickened. Remove from heat and cool.
4. While pie crust and cooked berries are cooling, make whipped cream.
5. Add remaining raspberries to cooled pie shell. Spoon cooled sugar and berry mixture over the top of berries in the pie shell.
6. Top with whipped cream. Use spatula to make decorative swirls and peaks in the whipped cream. Garnish with fresh raspberries.
7. Cool in the refrigerator for 2 to 4 hours before serving.

Whipped Cream:

1. Beat cream at high speed with whisk until it begins to firm.
2. Add sugar and vanilla and continue beating until the cream will form and hold peaks.

Adjust sugar to the sweetness of the berries.

This recipe makes an excellent vehicle for other berries such as strawberries or boysenberries or other juicy fruits such as peaches.