Recipes from Amish Country :: Amish Pies, Cakes, and other Desserts
2 baked 9-in. pie crusts
Raspberry Filling
1 c. water
1/2 c. sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/4 tsp. lemon juice
1 (3 ounce) box raspberry Jell-O
3 c. fresh raspberries
Vanilla Filling
3 c. milk, scalded
1/2 c. cornstarch
1 1/3 (one and one-third) c. sugar
1/8 tsp. salt
1 tsp. vanilla extract
3 egg yolks
1 c. milk
Raspberry Filling: Heat the 1 c. water and sugar. Mix the cornstarch, salt, 1/4 c. water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.
Vanilla Filling: Place 3 c. milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 c. milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 c. Vanilla Filling into each pie shell. Place 2 c. Raspberry Filling on top of Vanilla Filling.
Serve topped with whipped cream.
