Woodhaven Raspberry Pie

5 cups raspberries, divided
1 cup water
1 cup sugar
3 T. corn starch
3 oz cream cheese, room temp
1 T. butter
1 T. milk
1 9" pastry shell

In a saucepan, combine 2/3 cups raspberries and 2/3 cup water. Simmer for 3 minutes and strain.Discard seeds, set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add raspberry juice, bring to a boil and stir for 2 minutes until thickened.
Remove from heat and let cool

In a bowl, beat cream cheese, butter and milk. Spread this on bottom of pie shell. Pour glaze over remaining berries and place gently in the pie shell. Refrigerate until serving. Serve with whipped cream flavored with lemon juice.

Auntie's Raspberry Pie

Surely, each of us must have had a great aunt who made fabulous desserts such as this pie!

1 baked pie shell

1 14 oz can sweetened condensed milk

1/3 cup lemon juice

2 cups red raspberries

Refrigerate can of condensed milk overnight. Remove from refrigerator, pour into a bowl and add lemon juice. Place bowl back in refrigerator for an hour while the mixture thickens. Gently fold in the raspberries and pour into the pie shell. Refrigerate until served.

This recipe comes from Marion, Ohio and belonged to Frances Mantey's great aunt, Lutilla
.