How Do You Make A Seedless Raspberry Pie?
Raspberries, enjoyed for their sweet-yet-tart flavor, seem an obvious choice to use as a pie filling. Their small and numerous seeds, however, can be a distracting element from the flavor of the pie. To capture the flavor of the berries without the seeds, you must make a strained raspberry puree. This concentrated and seedless fruit sauce can then be used to make raspberry chiffon pie. This light and flavorful pie filling showcases the raspberry’s full flavor while delivering a melt-in-your-mouth texture. Pour the raspberries into the strainer. Press the berries into the walls of the strainer with a large spoon until all the juices have collected in the bowl and only the seeds remain in the strainer. Discard the seeds and remove the strainer. Stir in ¼ cup sugar and 1 tbsp. lemon juice into the macerated berries. Mix well and then set aside. Pour the gelatin into the saucepan. Add ½ cup cold water and mix well. Let the mixture sit for 15 minutes. Stir in ¾ cup sugar, egg yolks, the res
