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Raspberry Pie




Source of Recipe


1 Comfort Foods


List of Ingredients




Pastry for 9-inch (23cm)
double-crust pie
4 cups Raspberries 1 L
1 cup Granulated sugar 250 mL
3 tbsp All-purpose flour 45 mL
1 tbsp Lemon juice 15 mL
1 tbsp Butter 15 mL
Milk or cream
Sprinkle Granulated sugar Sprinkle


Recipe



Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice.
Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute
edges. Cut steam vents. Brush top with milk or cream; sprinkle
lightly with granulated sugar.

Bake in 425 F (220 C) oven for 15 minutes; reduce heat to 350 F (180
C) and bake for 45 to 60 minutes longer or until raspberries are
tender, filling thickened and crust golden.

You can also freeze a well-wrapped unbaked fruit pie for up to 4
months, with the following changes: increase the amount of flour by
1 tbsp (15 mL) and don't cut steam vents until just before baking.
Bake still-frozen pie in 450 F (230 C) oven for 15 minutes; reduce
heat to 375 F (190 C) and bake for up to 60 minutes longer or until
filling is thickened and crust golden brown.