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Black Raspberry Pie Recipe

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This recipe for Black Raspberry Pie, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cheryl Henney

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fresh or frozen black raspberries or blackberries
1-1/4 cups white sugar
1/4 cup cornstarch
2 tbsp. butter, softened
Dash of salt
1 tsp. lime juice
1 tbsp. milk
1 tbsp. white sugar
1 recipe pie crust for double crust 9 inch pie

Directions:
Directions:
1. Preheat oven to 350 F.
2. Combine raspberries, sugar, cornstarch, butter, salt and lime juice. Toss gently.
3. Spoon into unbaked pie crust. Moisten pastry edge with water.
4. Roll out dough for top crust. Place onto filled pie. Trim 1/2 inch beyond edge. Fold top crust under bottom crust edge to seal.
5. Crimp and flute edges.
6. Cut slits in top crust to allow steam to escape.
7. Brush top of pie with milk and sprinkle with sugar.
8. Bake 1 hour or until filling in center is bubbly and crust is golden brown.
9. Coll to room temperature before serving.

Number Of Servings:
Number Of Servings:
8-10 servings.
Preparation Time:
Preparation Time:
1 hour including crust
Personal Notes:
Personal Notes:
If you do not let the pie cool completely it will fall apart and be soupy.

 

 

 

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