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Raspberry wine pie

Time 30 minutes
Yields Serves 8
Raspberry wine pie
1

In a small bowl, combine half a cup of the raspberries and one-fourth cup of the port. Cover and set aside.

2

In a cup or small bowl, soften the gelatin in the cold water. Heat the remaining half cup port to simmering in a small saucepan. Add the gelatin to the hot wine and stir until dissolved, 2 to 3 minutes. Allow mixture to cool until just warm.

3

Place the remaining 1 1/2 cups of raspberries in a large bowl, sprinkle with the sugar and salt and gently crush with a fork, leaving some berries whole. Add the port mixture and stir gently.

4

Chill until the mixture begins to set. Fold in the whipped cream. Spoon into the chilled pie shell. Refrigerate until set, about 4 to 6 hours.

5

Using a slotted spoon, lift the set-aside raspberries from the wine and spoon on top of the chilled pie just before serving.


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