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Raspberry
Pie Prepare
the Pastry.
- 5 cups (1.2 litres) fresh
raspberries
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml)
flour
Combine the sugar and flour and mix with the raspberries. Place
the mixture into a 9 inch (23 cm) pastry lined pie plate. Cover with the top
crust, press the edges of the top and bottom crusts together, and "flute" so
that the edges are away from the plate. (This is so the edges do not burn.)
Slash the top crust with a knife to allow steam to escape. An alternative is to
cut the top crust in strips and make a lattice type of crust. Bake at 450F
(230C) for 15 minutes, then reduce the heat to 350F (180C) and bake for an
additional 30 minutes. This delicious juicy pie will sometimes bubble over, so
it is a good idea to put another larger pan under your pie plate. Serves
6.
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