{"id":370,"date":"2016-11-10T16:47:09","date_gmt":"2016-11-10T23:47:09","guid":{"rendered":"http:\/\/olivereats.ca\/?p=370"},"modified":"2016-11-10T17:24:38","modified_gmt":"2016-11-11T00:24:38","slug":"raspberry-pie","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/10\/raspberry-pie\/","title":{"rendered":"Raspberry Pie"},"content":{"rendered":"<p>(45 minutes at 425F)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 tbsp lemon juice<\/li>\n<li class=\"ingredient\">4 cup raspberries<\/li>\n<li class=\"ingredient\">Pinch of salt<\/li>\n<li class=\"ingredient\">1 cup sugar<\/li>\n<li class=\"ingredient\">2 tbsp butter<\/li>\n<li class=\"ingredient\">1\/3 cup Cr\u00e8me de Cassis (black currant liqueur) or try Cointreau<\/li>\n<li class=\"ingredient\">3 paper-thin slices of lemon<\/li>\n<li class=\"ingredient\">4 tbsp cornstarch<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 425F<\/li>\n<li class=\"instruction\">Toss raspberries and sugar together in a mixing bowl.<\/li>\n<li class=\"instruction\">Whisk Cassis and cornstarch together in a small bowl until smooth.<\/li>\n<li class=\"instruction\">Stir Cassis mixture, lemon juice and salt gently into berries.<\/li>\n<li class=\"instruction\">Pour into pastry lined pie dish.<\/li>\n<li class=\"instruction\">Dot with butter and arrange lemon slices on top.<\/li>\n<li class=\"instruction\">Place lattice work of pastry on top.<\/li>\n<li class=\"instruction\">Bake at 425F for 15 min and then reduce heat to 350F and bake for 30 \u2013 40 min.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(45 minutes at 425F)<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6,48],"tags":[],"class_list":["post-370","post","type-post","status-publish","format-standard","hentry","category-dessert","category-pie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-5Y","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/370"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=370"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/370\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/370\/revisions\/371"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}