Raspberry Pie
Sweet like candy, easy as pie. The timeless pie will fill the hearts and bellies of those around your table!
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 cups raspberries
- 1 double pie crust
Instructions
- Prepare your double pie crust of choice.
- Preheat the oven to 350 degrees.
- Thoroughly wash and pat dry your raspberries.
- In a medium bowl, combine the sugar, corn starch, lemon zest, lemon juice, and vanilla.
- Add in the raspberries and gently fold. It is okay for some of the raspberries to break, but do not try to mash the raspberries down.
- Line a 9" pie plate with one pie crust. Poke a few holes in the bottom of the pie crust using a fork to prevent air pockets from rising up during baking.
- Pour the raspberry filling mixture into the pie crust.
- Top with the second pie crust, or use a lattice technique to decorate.
- Bake for about 1 hour and 30 minutes, or until the filling is thick and bubbly, and then crust is golden brown.
- Remove from the oven and let cool for 3-4 hours, or overnight.