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Cortina Inn and Resort

Killington, Vermont

Heritage Recipe

Mrs. Tice's Die for Raspberry Pie

Marguerite Tice is 96 years old and lives in Kennewick, Washington at Hawthorne Court. 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 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 who 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 one of them with you. - 1999

Ingredients
1 cup raspberries
3/4 cup water
1/2 heaping cup sugar
1 Tablespoon cornstarch
2 teaspoons plain gelatin (1 package)
2 Tablespoons cold water
1 Tablespoon lemon juice
1 baked pie shell
Whipped cream

Cook raspberries in 3/4 cup water for five minutes. Strain, retain liquid, and mix sugar and cornstarch with hot raspberry juice. Cook until clear, stirring often. Soften gelatin in cold water and add to the raspberry juice mixture after it has cooked. Cool; add remaining berries and 1 Tablespoon lemon juice. Pour into baked pie shell and chill. Top with whipped cream and extra berries if desired.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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