Raspberry Pie

 This is my favorite pie.   I probably could eat the entire pie, but I won't.  I put aluminum foil around the pie's edge to prevent over browning.   I remove the foil about 10 minutes before it's done baking.

RASPBERRY PIE

(serves 8)

Ingredients:

* 2 pie crusts (you can use store bought)

*5 cups fresh raspberries (or frozen that has been thawed)

*1 cup granulated sugar

*4 tablespoons cornstarch (6 tablespoons if using frozen berries).

*1 tablespoon lemon juice

*1 tablespoon butter, cut into small pieces

*1-2 teaspoons granulated sugar

Directions:

~Preheat oven to 425 degrees.

~Line a 9-inch pie place with 1 crust.

~In a large bowl, stir 5 cups fresh raspberries, 1 cup granulated sugar, 4 tablespoons cornstarch, and 1 tablespoon lemon juice, until well combined.

~Spoon filling into pie crust.

~Place 1 tablespoon cut up butter over top of filling (optional).

~Place top crust over top of filling.

~Seal top crust and bottom crust together.

~Sprinkle top crust with 1-2 teaspoons granulated sugar.

~Bake for 10 minutes in preheated oven.

~Turn heat down to 350 and bake for another 45-50 minutes or the crust is a golden color and filing is bubbling.

~Remove from oven and allow to cool completely before cutting.

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