1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Filling serves 2 cups.
Drain raspberries, reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Stir thawed raspberries into cooled mixture.
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