Title: Lattice-Topped Raspberry Pie
Categories: Pies, Chocolate
Yield: 1 servings
Filling:
5 c Whole raspberries
Fresh or whole frozen;
-thawed
1 1/4 c Sugar
5 tb Cornstarch
1 ds Salt
Crust:
Pre-made pastry double
-crust pie
Divided in two balls/chilled
1 tb Butter; cut into pieces
Garnish:
Powdered sugar
Chocolate leaves
1 Raspberries, if desired
THE DESSERT SHOW SHOW #DS3160
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. 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 35-45
minutes. Serve garnished with powdered sugar and chocolate
leaves and whole berries.
