RASPBERRY PIE

By sharon_rm2010

try-make a day or two ahead and store well wrapped in the refrigerator. Allow it to lose its chill before serving for maximum flavor.

Ingredients

• RASPBERRY FILLING:
• 2 cups all purpose flour
• 1/2 cup icing sugar
• 3/4 butter/margarine, cut up
• 2 egg yolks (large
• 1/4 cup cold water
• 6 cups fresh raspberries
• 2/3 granulated sugar
• 1/4 cup cornstarch
• 1 tsp finely grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• 3/4 tsp cinnamon
• 1 egg yolk (large)
• 2 tsp sugar

Details

Servings 6

Preparation

Step 1

Process flour, icing sugar and butter in food processor until mixture is crumbly.
With motor running, add first amount of egg yolks and enough cold water to just form a ball. Divide into 2 equal portions. Cover with plastic wrap. Chill for 30 minutes. Roll out 1 portion on lightly floured surface to 1/8 inch thick. Line ungreased 9 inch pie plate with pastry. Cover with plastic wrap. Chill for 15 minutes. Roll out second portion of dough to 1/8 inch thick for top crust. Cocver.
RASPBERRY FILLING:
6 ingredients in medium bowl. Let stand for 5 minutes.
Spoon filling to shell. Dampen edge of bottom crust with water. Cover with top crust. Trim and crimp edges to seal. Cover. Chill for 15 minutes. Cut slits in crust. Brush pastry with egg yolk. Sprinkle with granulated sugar. Bake in 375 degree oven for 40 to 45 minutes until pastry is golden brown. Cool completely in pie plate on wire rack.