Pastry for 2-crust 9 inch pie
3/4 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
4 c. Black Raspberries
1 1/2 tbsp. butter
Milk (opt.)
3/4 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
4 c. Black Raspberries
1 1/2 tbsp. butter
Milk (opt.)
Roll
out half the pastry and fit into 9 inch pie plate. Or you can use the frozen bottom shells, as I did. Then use the shell tops from the store refrigerator section.
Combine sugar, flour and cinnamon. Toss with Black Raspberries, pour into pie shell and dot with butter.
Cover with top crust, brush lightly with milk and make slits in top with knife point.
Bake in preheated 425 degree oven for 35 minutes or until browned and bubbly. Serve warm.
*** I added 2 Tbsp of Cornstarch to mine because it was a little runny the first time. However, if you let the pie sit for 3-4 hours before serving, it will set. You can just rewarm it. ****
Combine sugar, flour and cinnamon. Toss with Black Raspberries, pour into pie shell and dot with butter.
Cover with top crust, brush lightly with milk and make slits in top with knife point.
Bake in preheated 425 degree oven for 35 minutes or until browned and bubbly. Serve warm.
*** I added 2 Tbsp of Cornstarch to mine because it was a little runny the first time. However, if you let the pie sit for 3-4 hours before serving, it will set. You can just rewarm it. ****
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