Corn Starch, mixed in enough Water to create a thin slurry
900 g
Raspberries
Egg Wash:
1
Egg Yolk
10 g
Cream
Note:
Do not mix Egg, and Cream, until Crust Rims have been brushed with Egg.
Method:
Preheat oven to 200℃ / 400℉.
Lard pie plates.
Sauce:
In a blender add Water, Lime, Splenda, Gelatin, Salt, and Raspberries. Blend until smooth. Add mixture to a pot, on medium heat. Bring mixture to a boil, boil for 5 minutes.
Remove from heat, add Cornstarch slurry, mix until Sauce thickens. If required put back on medium heat stirring continuously until Sauce thickens.
In a bowl add the Sauce to the Raspberries, mix until well combined.
Add Raspberries to the Pie Crusts. Brush Egg around edges of the Pie, then add Pie Tops. Crimp the Tops along the edges.
With a knife poke holes in the Pie Top to release moisture.
Brush Egg Wash over the entire Top.
Bake Pies for 20 minutes, @ 200 C, reduce heat to 170 C / 350 F. Place pie rings over Pies. Continue to bake the Pies for 45 minutes, (until the crust is a deep golden brown).
Allow Pies to cool for 3 hours before refrigerating.