Raspberry Pie

(45 minutes at 425F)


  • 1 tbsp lemon juice
  • 4 cup raspberries
  • Pinch of salt
  • 1 cup sugar
  • 2 tbsp butter
  • 1/3 cup Crème de Cassis (black currant liqueur) or try Cointreau
  • 3 paper-thin slices of lemon
  • 4 tbsp cornstarch


  1. Preheat Oven to 425F
  2. Toss raspberries and sugar together in a mixing bowl.
  3. Whisk Cassis and cornstarch together in a small bowl until smooth.
  4. Stir Cassis mixture, lemon juice and salt gently into berries.
  5. Pour into pastry lined pie dish.
  6. Dot with butter and arrange lemon slices on top.
  7. Place lattice work of pastry on top.
  8. Bake at 425F for 15 min and then reduce heat to 350F and bake for 30 – 40 min.

Thanks to Pam Alloway for the recipe!

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