No Sugar Baker’s Fresh Raspberry Pie

Ingredients:

I Baked Pie Crust OR Use the No Sugar Baker Almond Flour Crust
1 C. Swerve Granular
1 t. Salt
3 T. Cornstarch
1 T. Vanilla
1 C. Water
1 T. Butter
3 C. Fresh Raspberries

You can top your pie with whipping cream!

Easy Directions:

1. In a saucepan, bring water, Swerve, butter, vanilla and raspberries to a rolling boil. Remove from heat and add in cornstarch. Make sure you keep stirring the filling and let stand for 15 minutes.
2. Pour into baked cooled pie crust.
3. Bake at 325 for 30 minutes and let cool overnight in refrigerator.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...