Red Raspberry Pie
- Two 9-inch unbaked pastry pie crusts
- 3 cups raspberries
- 1 ¼ cups water
- 1 cup sugar
- ¼ cup cornstarch
- 1 tbsp. lemon juice
- 2 tbsp. butter
- Pinch of salt
- Whipped cream (optional)
- Vanilla ice cream (optional)
Preheat oven to 400 degrees F. Cook raspberries with water, sugar and cornstarch over medium heat until thick, stirring occasionally. Add lemon juice, butter and salt. Remove from heat. Let mixture cool in the refrigerator 30 minutes. Pour cooled mixture into unbaked pie crust. Cover with top crust and seal. Score top crust to vent. Bake for 10 minutes at 400 degrees F. Reduce heat to 350 degrees F and continue baking for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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