Red Raspberry Pie

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Would you believe it if I told you that this is the first lattice pie I've ever made? That's a little embarrassing for me to admit, especially as a food stylist. But seriously, I've never had a job that called for this. I've done just about evey other kind of pie I can think of, but never the lattice.

So, pie day was my excuse to challenge myself and try something new. And the verdict: I loved it! It was so much easier than I thought it might be, working with dough isn't my favorite thing in the world so I was pleasantly surprised. Lattice may just be my new way to top pies.

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But enough about the lattice and more about these big, juicy raspberries. I love raspberries, they are my favorite berry and quite possibly my favorite fruit. They can be tart or sweet or both! And that's the best part about this pie, it starts out a little tart, then finishes nice and sweet...all balanced out by the buttery crust. Everybody has their favorite pie crust so use the one you like, fill it up with the raspberry and Creme de Cassis mixture, then get artsy and seal it with some lattice.


Happy (almost) pi(e) day!

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Red Raspberry Pie

4 cups raspberries, picked over

1 cup granulated sugar

1/3 cup Creme de Cassis

4 Tablespoons cornstarch

1 Tablespoon fresh lemon juice

pinch of salt

1 recipe of your favorite pie crust

2 Tablespoons butter

3 paper thin slices of lemon


Preheat oven to 425 degrees F. Toss raspberries and sugar together in a mixing bowl. Whisk Cassis and cornstarch together in a small bowl until smooth. Stir Cassis mixture, lemon juice and salt gently into berries. Roll out two thirds of the pie dough and line the pie pan; leave edges untrimmed. Spoon in berries, dot with butter and arrange lemon slices overlapping slightly in the center of the berries. Roll out remaining pie dough into a 10-inch round and cut into 1/2-inch strips. Arrange over berries in a lattice pattern and crimp edges decoratively. Set on the middle rack of the oven and bake for 15 minutes. Lower heat to 350 degrees F and bake for another 30-40 minutes, or until crust is golden brown and filling is bubbling.