Raspberry Pie

By broots

Ingredients

• 1 pastry for 9-inch (23cm) Double Crust
• 4 cups (1 L) raspberries
• 1 cup (250 mL) granulated sugar
• 3 tbsp (45 mL) all-purpose flour
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) butter
• milk or cream
• Sprinkle granulated sugar

Preparation

Step 1

Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.