Raspberry Pir
With fresh or frozen raspberries
How to make a
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Dump some sugar, cornstarch, tapioca, nutmeg, and lemon zest into a large bowl and stir.
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Add lemon juice, honey, and vanilla and stir to combine.
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Add the raspberries and toss gently just until coated in the raspberry pie filling. Let rest for 15 minutes.
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While the raspberry pie filling rests, roll out enough pie pastry to line the bottom of a 9 or 10-inch pie plate.
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Fill the pastry with the raspberry pie filling.
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Roll out another piece of pastry and cut it into 9 thick strips. Lay 5 strips across the pie.
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Weave the remaining 4 strips across the first strips to form a lattice pattern.
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Brush the crust with beaten a beaten egg.
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Sprinkle with sugar and bake.
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The pie is done when the crust is golden brown and the filling is bubbling.
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Serve with a scoop of vanilla ice cream if desired.
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