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Red Raspberry Pie

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Red Raspberry Pie has a moist taste.The Lemon juice and Sugar gives the Red Raspberry Pie Energizing taste.
  Raspberries 4 Cup (64 tbs), picked over
  Granulated sugar 1 Cup (16 tbs)
  Black currant liqueur 1⁄3 Cup (5.33 tbs) (Creme De Cassis)
  Cornstarch 4 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt 1 Pinch
  Pie crust 1 (1 Recipe)
  Sweet butter 2 Tablespoon
  Lemon slices 3 (Paper Thin Slices)

Preheat oven to 425°F.
Toss raspberries and sugar together in a mixing bowl.
Whisk Cassis and cornstarch together in a small bowl until smooth.
Stir Cassis mixture, lemon juice, and salt gently into berries.
Roll out two thirds of the pastry and line the pie pan; leave edges untrimmed.
Spoon in the berries, dot with butter, and arrange lemon slices overlapping slightly in the center of the berries.
Roll out remaining pastry into a 10-inch round and cut into 1/2 inch strips.
Arrange over berries in a lattice pattern.
Trim overhanging pastry; bring edge of lower crust over lattice and crimp edge decoratively.
Set on the middle rack of the oven and bake at 425°F. for 15 minutes.
Lower heat to 350°F.
and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling.

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