Raspberry Pie

I chose to make an all raspberry pie because no one ever makes them, they always get mixed with other berries or fruit. This is a decadent, fragrant, and delicious pie!
  • 1 recipe for Double pie crust recipe
  • 24 oz raspberries
  • 2 T. lemon juice
  • 1/3 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 T. butter

Directions:

Make pie crust, line pan with crust. Prepare top crust as full cover or lattice crust.

In a large bowl pour in raspberries and sprinkle with lemon juice and vanilla.

In a bowl, combine sugar, corn starch and cinnamon. Pour over berries and gently toss to combine.

Pour berries into crust, top with butter cut into tiny pieces.

Cover with top crust, if using full crust be sure to cut vents in top, or weave up a lattice crust.

Bake in 375 oven for 30 minutes, then lower temperature to 350 and bake an additional 20-30 minutes, or until crust is golden and pie is bubbling.

Cool for an hour or two before serving if possible.

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