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Full Online Book HomeLearning KitchenFruit - Raspberry Pie
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Fruit - Raspberry Pie Post by :gem2015 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1295

Click below to download : Fruit - Raspberry Pie (Format : PDF)

Fruit - Raspberry Pie

1 recipe double pie crust
4 cups raspberries
1 cup sugar
1/3 cup creme de cassis
4 tablespoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons butter


Preheat oven to 425° F.

Line a 9 inch pie pan with half pastry. Save remaining pastry for top crust.Chill both while preparing berries.

Toss together raspberries and sugar.

Combine creme de cassis, cornstarch, lemon juice and salt and stir until smooth. Pour over berries and then place above in pie shell. Dot with 2 tablespoons butter. Cover with top crust and slash in several places.

Bake for 15 minutes in a preheated 425 degree oven. Reduce heat to 350 degrees F and continue cooking for 35 minutes to 40 minutes, or until browned. (Use middle rack of oven)
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Unbaked pastry for 2-crust, 9-inch pie Egg Glaze: 1 egg 1 tbsp water Beat together. Filling: 4 c fresh picked over berries, rinsed and dried on paper towels just before using** 1/2 to 1 c sugar, amount depends on sweetness of berries pinch of salt 3 1/2 tbsp quick cooking tapioca OR 3 1/2 tbsp cornstarch 2 tbsp lemon juice dash of cinnamon or nutmeg 2 tbsp butter Line pie plate with pastry, leaving a 1/2 inch overhand. To moisture proof the bottom crust, brush with egg glaze. Preheat oven to 425. In a large bowl, gently toss berries with sugar,
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