Raspberry Pie

By á-1009

Ingredients

• 4 cups fresh raspberries
• 1 cup sugar
• 1/3 cup black currant liquor
• or
• 1 + tsp. vanilla
• 4 tbsp. cornstarch
• or
• 3 + tbsp. tapioca flour
• 1 tbsp. lemon juice
• Pinch of salt
• 2 tbsp. unsalted butter
• 4 very thin lemon slices

Preparation

Step 1

Gently toss raspberries and sugar. Whisk liquer/vanilla and corn starch/tapioca flour together, adding lemon juice and salt. Stir into berries.

Place crust in 9" pie plate. Spoon in berries - dot with butter - arrange lemon slices. Lay pastry on top - lattice pattern if you wish. Trim and edge pastry.

Bake at 425 for 15 min., reduce heat to 350 and bake an additional 30-40 min., or until crust is golden and filling is bubbling.

Let set for a good bit until liquid sets up.