Lattice-Topped Raspberry Pie
Yield
1 piePrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 5 | cups |
raspberries
whole |
|
| 1 ¼ | cups |
sugar
|
|
| 5 | tablespoons |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| Crust | |||
| 1 | x |
pie shell (9 inch)
|
|
| 1 | tablespoon |
butter
cut into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1.2 | l |
raspberries
whole |
|
| 296 | ml |
sugar
|
|
| 75 | ml |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| Crust | |||
| 1 | x |
pie shell (9 inch)
|
|
| 15 | ml |
butter
cut into pieces |
|
Directions
In saucepan, mix together raspberries, sugar, cornstarch and salt.
Cook over medium heat. Stir constantly until mixture comes to boil and is thickened.
Remove from heat and refrigerate about 1 hour until mixture comes to room temperature.
Divided dough in half and roll 1 half to circle and fit into pie plate.
Leave overhang of dough.
Cover and chill.
Preheat oven to 425 degrees F. Pour cooled filling into crust.
Dot filling with butter pieces.
Roll second dough ball out to a circle and cut into strips.
Arrange strips in lattice design over top of pie.
Trim edges of top and bottom crust and flute.
Place pie on baking sheet and bake until golden brown, about 35 to 45 minutes.
Serve garnished with powdered sugar and chocolate leaves and whole berries.
