Fresh Red Raspberry Pie
|Two crust pie pastry||1|
|Red raspberries||5 Cup (80 tbs)|
|Orange juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
Prepare an 8-inch pie shell; roll out remaining pastry for top crust.
Gently toss raspberries with orange juice and a mixture of the remaining ingredients.
Turn into unbaked pie shell, heaping slightly at center.
Complete as directed for 2-crust pie.
Bake at 450Â°F for 10 minutes; reduce oven temperature to 350Â°F and bake 25 to 30 minutes, or until pastry is lightly browned