Fresh Raspberry Pie
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Crushed raspberries||1⁄2 Cup (8 tbs)|
|Baked pie shell||1|
Combine water, sugar and cornstarch; cook until thickened.
Stir in crushed raspberries.
Place whole raspberries in pie shell.
Pour sugar mixture over ber- ries.
Bake at 350 degrees for 30 minutes or until crust is lightly browned.
Serve with ice cream or whipped cream if desired.