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Lattice-Topped Raspberry Pie Recipe
Serves 6
Ingredients: Filling:
5 cups whole raspberries, fresh or whole frozen, thawed
1 1/4 cups sugar
5 tbsp cornstarch
1 dash salt
Crust:
Pre-made pastry double-crust pie, divided into two balls, chilled
1 tbsp butter, cut into pieces
Garnish:
Powdered sugar
Chocolate leaves
Raspberries, if desired
Instructions: 1. In saucepan, mix together raspberries, sugar, cornstarch and salt.
2. Cook over medium heat.
3. Stir constantly until mixture comes to boil and is thickened.
4. Remove from heat and refrigerate for about 1 hour until mixture comes to room temperature.
5. Divid dough in half and roll 1 half to circle and fit into pie plate.
6. Leave overhang of dough.
7. Cover and chill.
8. Preheat oven to 425 F.
9. Pour cooled filling into crust.
10. Dot filling with butter pieces.
11. Roll second dough ball out to a circle and cut into strips.
12. Arrange strips in lattice design over top of pie.
13. Trim edges of top and bottom crust and flute.
14. Place pie on baking sheet and bake until golden brown, about 35 to 45 minutes.
15. Serve garnished with powdered sugar and chocolate leaves and whole berries.
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