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raspberry pie


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  • 1 crust of choice
  • filling-1 cup sugar
  • 3 tab. cornstarch
  • 1/4 tsp. salt
  • 1 cup water
  • 4 cups fresh raspberries
  • 1 tab. butter
  • topping-1 cup whip cream
  • 1 tab.p-sugar
  • 1 tsp vanilla



Step 1

in pan mix sugar, cornstarch, salt, and water and stir in 2 cups rasp-heat to boiling and boil 1 min stirring constantly-stir in butter and cool completely about 30 min
stir remaining berries into ooled mixture and pour into cooked shell and refrigerate 2 hours

topping-beat all at high till stiff peaks form


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