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Ingredients
- 4 cups raspberries, picked over
- 1 cup sugar
- 1/3 cup creme de cassis(black currant liqueur)
- 4 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- Pinch of salt
- 2-1/2 Tbsp. unsalted butter
- Dough for a two-crust pie
Preparation
Step 1
Preheat the oven to 425°F.
Toss the berries and sugar together in a mixing bowl. Whisk the cassis and cornstarch together in a small bowl until smooth. Stir the cassis mixture, lemon juice, and salt gently into berries.
Set the pie on the middle rack of the oven and bake 15 minutes. Lower the heat to 350°F and bake for another 30–40 minutes, or until the crust is golden brown and the filling is bubbling.