Jan 24, 2009
Raspberry Pie
- pastry for a double crust pie
- 4 cups frozen raspberries, thawed, drained
- 1/2 cup sugar
- the juice of half a lemon
- 2 tbsp cornstarch
- 1 tbsp butter, thinly sliced
- Preheat the oven to 450 F. Line a pie plate with the bottom crust.
- Combine the raspberries, sugar, lemon, and cornstarch. Mix well.
- Pour in the crust.
- Dot with the butter.
- Top with the remaining crust and make slits.
- Place in the oven and bake for 15 minutes.
- Reduce the heat to 375 F. Bake for 15 minutes. Cover with foil and bake 10 minutes longer.
- Cool. Serve warmed with vanilla ice cream.
yummy