0/5
(0 Votes)
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.
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