Just over two cups of raspberries are heaped into a pie crust, sprinkled with lots of brown sugar and a bit of cornstarch for thickening, and dotted with butter. The top crust goes on, and then this luscious pie is slipped into a hot oven to bake.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch single crust pie
- 2 1/2 cups raspberries
- 1/2 cup packed brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon butter
- 1 egg white
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.