Raspberry Pir

With fresh or frozen raspberries

How to make a

Dump some sugar, cornstarch, tapioca, nutmeg, and lemon zest into a large bowl and stir.

Add lemon juice, honey, and vanilla and stir to combine.

Add the raspberries and toss gently just until coated in the raspberry pie filling.  Let rest for 15 minutes.

While the raspberry pie filling rests, roll out enough pie pastry to line the bottom of a 9 or 10-inch pie plate.

Fill the pastry with the raspberry pie filling.

Roll out another piece of pastry and cut it into 9 thick strips. Lay 5 strips across the pie.

Weave the remaining 4 strips across the first strips to form a lattice pattern.

Brush the crust with beaten a beaten egg.

The pie is done when the crust is golden brown and the filling is bubbling.

Serve with a scoop of vanilla ice cream if desired.