Fresh Raspberry Lattice Pie

* 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 tbsps cornstarch
1 dash salt
1 tbsp butter
---CRUST---
Pastry for Two-Crust Pie

In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook ov
er 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-inch pie pan. Heat oven to 425 degre
es. Pour filling into pastry-lined pan; dot with butter.

To make lattice top, cut remaining pastry into 1/2-inch-wide strips. Arrange st
rips in lattice design over filling. Trim edges and flute. With any remaining p
astry, form small, pea-sized balls and place over the crossings in lattice patt
ern.

Bake at 425 degrees for 35-45 minutes or until golden brown. Sprinkle with powd
ered sugar before serving. Garnish with fresh raspberries and/or chocolate leav
es for a pretty presentation.

MC formatted by Kris Young, Vancouver, WA krisy@womansjournal.com
-----

Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo
hydrate; 4mg Cholesterol; 15mg Sodium _____




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Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo
hydrate; 4mg Cholesterol; 49mg Sodium


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