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Red Raspberry Pie Recipe
|Raspberries||4 Cup (64 tbs), picked over|
|Granulated sugar||1 Cup (16 tbs)|
|Black currant liqueur||1⁄3 Cup (5.33 tbs) (Creme De Cassis)|
|Fresh lemon juice||1 Tablespoon|
|Pie crust||1 (1 Recipe)|
|Sweet butter||2 Tablespoon|
|Lemon slices||3 (Paper Thin Slices)|
Serving size: Complete recipe
Calories 2881 Calories from Fat 772
% Daily Value*
Total Fat 87 g133.2%
Saturated Fat 38 g190.2%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1232.7 mg51.4%
Total Carbohydrates 494 g164.8%
Dietary Fiber 43.7 g174.8%
Sugars 272.4 g
Protein 15 g29.9%
Vitamin A 19.2% Vitamin C 302.1%
Calcium 20.1% Iron 39%
*Based on a 2000 Calorie diet
Toss raspberries and sugar together in a mixing bowl.
Whisk Cassis and cornstarch together in a small bowl until smooth.
Stir Cassis mixture, lemon juice, and salt gently into berries.
Roll out two thirds of the pastry and line the pie pan; leave edges untrimmed.
Spoon in the berries, dot with butter, and arrange lemon slices overlapping slightly in the center of the berries.
Roll out remaining pastry into a 10-inch round and cut into 1/2 inch strips.
Arrange over berries in a lattice pattern.
Trim overhanging pastry; bring edge of lower crust over lattice and crimp edge decoratively.
Set on the middle rack of the oven and bake at 425Â°F. for 15 minutes.
Lower heat to 350Â°F.
and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling.