Black Raspberry Pie

This pie will do respectable duty at your next summer gathering.

by Dani Yokhna
Raspberry pie


  • 1 9-inch unbaked pie shell, plus pastry strips for lattice topping
  • 4 cups black raspberries
  • 3/4 cup sugar
  • 5 T. flour
  • 1/2 tsp. cinnamon
  • 1½ T. butter

Preheat oven to 350 degrees F.

Crush fruit in a blender; push through sieve to remove seeds. Add remaining ingredients and mix well. Pour ingredients in pie crust and dot with butter. Top with pastry strips in criss-cross pattern. Bake for about 40 minutes, until crust is golden.
Serves 6 to 8.


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