Fresh Red Raspberry Pie Recipe
Ingredients
Pastry for 2 crust pie
5 cups red raspberries
1 tablespoon orange juice
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
Directions
Prepare an 8-inch pie shell; roll out remaining pastry for top crust.
Set aside.
Gently toss raspberries with orange juice and a mixture of the remaining ingredients.
Turn into unbaked pie shell, heaping slightly at center.
Complete as directed for 2-crust pie.
Bake at 450°F for 10 minutes; reduce oven temperature to 350°F and bake 25 to 30 minutes, or until pastry is lightly browned
Set aside.
Gently toss raspberries with orange juice and a mixture of the remaining ingredients.
Turn into unbaked pie shell, heaping slightly at center.
Complete as directed for 2-crust pie.
Bake at 450°F for 10 minutes; reduce oven temperature to 350°F and bake 25 to 30 minutes, or until pastry is lightly browned
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