Bill's Recipes
Raspberry Pie
¾ cup white sugar (or splenda)
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
6-7 cups fresh raspberries, about 2 lbs.
1 recipe pastry for a 9 inch double crust pie
1. Preheat oven to 400º F.
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over
raspberries.
3. Line pie dish with one pie crust. Pour berry mixture into the
crust. Cut remaining pastry into ½ – ¾ inch
wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 40-50 minutes, or until
crust is golden brown.
|