Black Raspberry Pie  Ingredients:       4 cups  fresh or frozen and partially thawed black raspberries    1 1/4 cups sugar       1/4 cup  cornstarch    2 tablespoons butter, softened

Preparation:

1. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake. 2. HEAT oven to 350ºF. 3. COMBINE raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water. 4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. 5. BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Comments:

Try red raspberries if black raspberries are unavailable.

Categories:  Baked Goods, Baked goods, Desert, Dessert, Desserts, Fruit, Fruits, Pies, dessert, desserts

Estimated Serving:  8

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2010/01/01