Instructions

1. Pour 1/3 cup of white grape juice into a medium-sized mixing bowl. Sprinkle one envelope of unflavored gelatin over the juice, and allow it to soften for about five minutes.

2. Place four cups of whole, fresh black raspberries into a two quart saucepan. Mash them slightly using a potato masher.

3. Add the juice and gelatin mixture and 1/3 cup of honey to the crushed raspberries. Bring the mixture to a boil over medium heat, while stirring constantly.

4. Remove the pan from the heat and set aside. Allow the black raspberry pie filling to cool for approximately five minutes.

5. Transfer the filling to a prepared pie crust, and allow it to cool completely before serving. Or, freeze the filling for future use by placing it in a freezer bag and then into the freezer. Thaw for two to three hours, at room temperature, before using.