• 8servings
  • 188calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **FILLING**

  3. 4 1/2 cups raspberries

  4. 1 1/4 cups sugar

  5. 5 tablespoons cornstarch

  6. 1 dash salt

  7. 1 tablespoon butter

  8. **CRUST**

  9. pastry for two-crust pie

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.

  2. Prepare pastry for a two-crust pie using 9-inch pie pan. Heat oven to 425 degrees. Pour filling into pastry-lined pan; dot with butter.

  3. To make lattice top, cut remaining pastry into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining pastry, form small, pea-sized balls and place over the crossings in lattice pattern.

  4. Bake at 425 degrees for 35-45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries and/or chocolate leaves for a pretty presentation.


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