Raspberry Pie

raspberry pie

Raspberry Pie

 

INGREDIENTS:

5 cups raspberries (2 1/2  pints) 

1 cup granulated sugar

1/3 cup Crème de Cassis or blackberry liqueur 

4 Tablespoons cornstarch

1 Tablespoon fresh squeezed lemon juice

Pinch of salt

2 tablespoons butter sliced paper thin

3 paper thin slices of lemon (a mandoline would be best for this)

Top and bottom layer of pie crust

 

DIRECTIONS:

  1. Preheat oven to 425 F.
  2. Toss raspberries and sugar gently together in mixing bowl.
  3. In a measuring cup, whisk liqueur and cornstarch together  until smooth.
  4. Stir Cassis mixture, lemon juice and salt gently into berries
  5. Line a standard 9 inch pie pan with crust. (Do not use a deep dish pie unless you significantly increase the number of berries) Spoon in the berries, and arrange lemon slices and butter over the berries.
  6. With the top pie crust layer, cut it into about  ½ inch strips, preferably using a pastry cutter like this.   Arrange over berries in a lattice pattern, alternating under-over.  Crimp the edges of the pastry together
  7. Set on the middle rack of the oven and bake at 425F for 15 minutes. *Then lower heat to 350F and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling

source:  spice-is-nice.

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