1-2 Pie crusts (homemade or store bought, we used an extra GF pie crust we had made)
FILLING:- 5 cups fresh raspberries (can defrost frozen ones, but it can get kind of soupy)
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract
- 1 cup sugar
- 1/3 cup all-purpose flour (we used Bob's Red Mill GF 1 to 1 flour)
- 1 teaspoon ground cinnamon
SUGAR TOPPING (ONLY if you add a second crust on top):- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon 2% milk
Directions
-
Preheat oven to 375°. For filling, place raspberries in a large bowl;
drizzle with lemon juice and almond extract. In a small bowl, mix sugar,
flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
- follow pie crust instructions for par baking it, or it gets kind of gummy, then add filling
- Top with second crust, if desired (it was great without it). Trim, seal and
flute edge. If desired, decorate top with cutouts. You may want to have another pan underneath to catch any juice that drips out.
-
Bake 35-40 minutes. If it doesn't have a crust on top, it's done. If you've put another crust on top, mix sugar and cinnamon. Brush top of pie
with milk; sprinkle with sugar mixture. Bake 10-20 minutes longer or
until crust is golden brown and filling is bubbly. Cool on a wire rack.
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