*  Exported from  MasterCook Mac  *

                      Fresh Raspberry Lattice Pie

Recipe By     : The Complete Book of Baking (Pillsbury)
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Filling:
  4 1/2  c             Raspberries
  1 1/4  c             Sugar
  5      tb            Corn starch
  1      ds            Salt
  1      tb            Butter
                       Crust:
                       Pastry for two crust pie

In a medium saucepan, combine raspberries, sugar, corn starch, and
salt. Cook over medium heat, stirring constantly until mixture boils
and thickens, about 15 minutes. Refrigerate for 1 hour or until
mixture comes to room temperature.

Prepare pastry for a two-crust pie using 9" pie pan. Heat oven to
425°F. Pour filling into pastry-lined pan; dot with butter.

To make lattice top, cut remaining pastry into 1/2"-wide strips.
Arrange strips in lattice design over filling. Trim edges and flute.
With any remaining pastry, form small, pea-sized balls and place over
the crossings in lattice pattern.

Bake at 425°F for 35 to 45 minutes or until golden brown. Sprinkle
with powdered sugar before serving. Garnish with fresh raspberries
and/or chocolate leaves for a pretty presentation.

MC formatted by Kris Young <[email protected]>, Vancouver, WA

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