Cooking web notes

We have been enjoying picking our fresh raspberries for the past 2 weeks, sadly...our raspberries are now almost done. Yesterday, I was able to pick enough raspberries to make this fantastic raspberry pie. It turned out fantastic! If you don't have fresh raspberries to use, you can certainly use frozen ones.

Raspberry Pie Recipe

1 prepared pie crust (double crust)
3 cups fresh raspberries
1 cup granulated sugar
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1/4 to 1/2 teaspoon table salt
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees F. Wash your raspberries in a strainer and remove any stems or debris. Drain well. In a large mixing bowl, combine together the raspberries, granulated sugar, nutmeg, cornstarch and table salt. Pour the mixture into your prepared pie crust. Dot the top with pats of butter and then place a second crust on top. Seal and crimp together the edges of your pie. Place pie on a baking sheet to help prevent spills. Place into the oven for 45 minutes or until the crust is golden brown and the inside filling is bubbling. Remove from the oven and cool on a wire rack.

Once cool, I liked to served my pie with some cold whipped topping on top. You could also serve it with some vanilla ice cream.