BLUE RIBBON RASPBERRY PIE
I can see why this won a Blue Ribbon ... the sweet and tart flavors were perfectly balanced. All that's missing is a scoop of vanilla ice cream!
Provided by James Baum
Categories Pies
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400° degrees.
- 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
- 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
- 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
- 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
- 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
- 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy
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