*  Exported from  MasterCook Mac  *
 
                        Fresh Raspberry Lattice Pie
 
 Recipe By     : The Complete Book of Baking (Pillsbury)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---FILLING---
    4 1/2  c             raspberries
    1 1/4  c             sugar
    5      tbsps         cornstarch
    1      dash          salt
    1      tbsp          butter
                         ---CRUST---
                         Pastry for Two-Crust Pie
 
 In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook ov
 er medium heat, stirring constantly until mixture boils and thickens, about 15 
 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.
 
 Prepare pastry for a two-crust pie using 9-inch pie pan. Heat oven to 425 degre
 es. Pour filling into pastry-lined pan; dot with butter. 
 
 To make lattice top, cut remaining pastry into 1/2-inch-wide strips. Arrange st
 rips in lattice design over filling. Trim edges and flute. With any remaining p
 astry, form small, pea-sized balls and place over the crossings in lattice patt
 ern.
 
 Bake at 425 degrees for 35-45 minutes or until golden brown. Sprinkle with powd
 ered sugar before serving. Garnish with fresh raspberries and/or chocolate leav
 es for a pretty presentation. 
 
 MC formatted by Kris Young, Vancouver, WA krisy@womansjournal.com
 -----
 
 Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo
 hydrate; 4mg Cholesterol; 15mg Sodium _____
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo
 hydrate; 4mg Cholesterol; 49mg Sodium
 
 
 _____

Plain Text Version of This Recipe for Printing or Saving