• 4 cups raspberries
• 3/4 cup white sugar
• 1 cup water, divided
• 1 1/2 teaspoons lemon juice
• 2 tablespoons cornstarch

Directions:

1. Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan.
2. Bring to a boil.
3. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes.
4. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl.
5. Pour mixture back into the saucepan.
6. Mix remaining water and cornstarch together in a bowl until dissolved.
7. Add to raspberry mixture.
8. Bring mixture to a boil.
9. Cook, stirring occasionally, until thickened, about 5 minutes.
10. Cool filling in refrigerator, at least 30 minutes.

Serves:    About 1 1/2 cups

Source: Allrecipes.com, Recipe By:Alisa Provost