This raspberry pie filling is easy to make on the stovetop and bursting with fresh berry flavor. You can use it in any dessert that calls for pie filling. And once you make it from scratch, it is hard to go back to the canned version.
I feel like I say this every time I make a new fruit filling, but homemade really is so much better. Once you realize how easy it is to make pie filling on the stovetop, those canned ones just don't compare anymore.
Since I have already made blueberry, cherry, peach, and blackberry pie filling, it was time to add a raspberry version to the list. It's not one I see in stores very often, and I love the sweet, slightly tart flavor and the bright pop of color that raspberry pie filling adds to desserts.
Of course, it took a little testing to get it just right. My first batch was too runny and did not set up the way I wanted. Raspberries release more juice as they cook, and they are more delicate than blackberries, so I needed to make a few adjustments.
I reduced the water and lemon juice, which made a big difference in the texture. It thickened perfectly, while staying soft and spoonable, just how I like it.
This glossy raspberry filling is great for swirling into cheesecake and making a dump cake or berry crisp. My favorite is to spoon it over a scoop of vanilla ice cream when I'm craving something sweet.
Why You'll Love This Raspberry Pie Filling Recipe
- Quick and easy. This homemade filling can be prepared in 15 minutes with minimal effort.
- Simple ingredients. All you need are fresh raspberries and a few basics you probably already have in your kitchen.
- Better than canned. You control the sweetness, and there are no preservatives or corn syrup in this thick, glossy mixture.
- So versatile. Use it in pies, cakes, cheesecakes, parfaits, or any recipe that calls for pie filling.
