Glazed Raspberry Pie (Best of country Pies)

6-8 servings

• 5 cups fresh raspberries, divided
• 1 cup water, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon butter or margarine, softened
• 1 tablespoon milk
• 1 pastry shell (9 inches), baked, click here for recipe

1. In a saucepan, combine two-third cup raspberries and two-third cup water ; simmer, uncovered, for 3 minutes.
2. Strain raspberries and discard seeds ; set juice aside.
3. In another saucepan, combine sugar, cornstarch and remaining water until smooth.
4. Add raspberry juice, bring to a boil over medium heat, cook and stir for 2 minutes or until thickened ; remove from the heat, stir in lemon juice, cool.
5. In a small mixing bowl, beat cream cheese, butter and milk until smooth ; spread onto the bottom and up the sides of pastry shell.
6. Fill pastry shell with the remaining raspberries ; slowly pour glaze over berries and refrigerate until serving.

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