Mrs. Tice's Die For Pie Recipe
Raspberry Pie
From Marguerite Tice, formerly of The Cortina Inn, and now from Kennewick, Washington

Ingredients Directions
  • 9" pastry shell
  • 1 cup raspberries
  • 1 cup water
  • 1/2 heaping cup sugar
  • 1 Tbs cornstarch
  • 1 pkg. plain gelatin
  • 2Tbs. cold water
  • more berries
  • 1 Tbs. lemon juice
  • Whipped topping
  • more berries

Bake and cool shell.

In heavy saucepan, cook raspberries in water for 5 minutes.  Strain, retaining liquid.  Add sugar and cornstarch to liquid and cook until clear, stirring often.

Soften gelatin in water and add to mixture.  Cool and add remaining berries and lemon juice.  Pour into baked pie she and chill.

Top with whipped cream and extra berries.

Thanks to Ted Bridges, former innkeeper at the Cortina Inn for sending this recipe on to us with the following bit of history about it's creator:

Marguerite Tice is 96 years old and lives in Kennewick, Washington.  She was the Executive Housekeeper at the Cortina Inn and Resort in Killington, Vermont for many years retiring in 1988.  Since then, she returns to Vermont each summer and stays at the Inn as a guest.

Marguerite was more than an Executive Housekeeper during her years at the Cortina.  She took an interest in every aspect of the Inn, and especially in the comfort of the guests.  It was not unusual to see her helping out in the kitchen or behind the front desk, and she was never a shrinking violet in telling the Innkeepers how she felt about people that did not have the same sense of guest service that she had.

Now as a guest, she still can be found helping out all over the Inn.  She entertains the staff and guests with her stories, and can be found each afternoon holding court at the afternoon tea service.  She has passed on many of her wonderful recipes to our chef and is delighted to share this one with you.

Thank  you Marguerite!

 

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