Connie posted 11-17-99 6:00 PM pt (US)
1 recipe double pie crust
4 cups raspberries
1 cup sugar
1/3 cup creme de cassis
4 tablespoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons butter
Preheat oven to 425° F.
Line a 9 inch pie pan with half pastry. Save remaining pastry for top crust. Chill both while preparing berries.
Toss together raspberries and sugar.
Combine creme de cassis, cornstarch, lemon juice and salt and stir until smooth. Pour over berries and then place above in pie shell. Dot with 2 tablespoons butter.
Cover with top crust and slash in several places. Bake for 15 minutes in a preheated 425 degree oven. Reduce heat to 350 degrees F and continue cooking for 35 minutes to 40 minutes, or until browned. (Use middle rack of oven)
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