Ingredients
- 500g (4 cups) raspberries (fresh or frozen)
- 200 g (1 cup) white sugar
- 2 ½ tablespoons corn starch
- 1 ½ tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 teaspoon salt
butter
Instructions
Carefully mix all ingredients above except butter. Pour the filling into the unbaked bottom crust, smooth filling and dot with butter flakes. Add top crust and/or decorations and bake on the lowest rack for 15 minutes at 200 °C (400 °F), reduce heat to 175 °C (350 °F) for at least 45 more minutes. If upper crust and/or decorations begin to get too dark cover with aluminium foil and continue baking until the bottom crust is brown.
For the above pie I did not add the decorative berries until the pie was baked.
