posted by Becky 10-05-101 12:20 PM
Raspberry Pie
Source: As Easy As Pie
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, tapioca or cornstarch, and lemon juice. Place fruit in pastry lined pie pan and dot with butter. Brush egg glaze over the edge of the lower crust. Roll top crust and place over fruit. Trim to a 3/4 inch overhang. Fold the edge under the bottom crust overhand and pinch together to seal, making a raised rim all around. Cut vent holes.
Option - lattice the top crust. Flute the crust edges as desired. Brush egg glaze on the top crust. Set pie in the lower third of the oven and bake 10 minutes.
Reduce heat to 350, place pie in the center of the oven and bake for 40 to 45 more minutes, or until the pastry is golden. Check pie about half way through the baking time and add foil to the edge of the crust if it is browning too quickly. Cool on a wire rack. Serve warm or cold with slightly sweetened whipped cream.
** Rinsing and drying the berries immediately before using reduces the chance of them becoming soggy.