"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 c. fresh raspberries 1½ c. water 1 c. sugar 2 T. clear-jel pinch of salt a few drops of lemon juice
Preheat oven to 400º. Bring berries and water to boil. Mix together sugar, clear-jel, salt and lemon juice and add to berries and water. Cook until thick. Pour into unbaked pie crust and top with pie crust. Brush with milk and sprinkle with sugar. Bake at 400º for 5 minutes then reduce heat to 350º and bake until brown.
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