me oh my pie {week 26} 

America’s birthday.

Calls for something red, white and blue.

This raspberry pie is great with a scoop of vanilla ice cream and a reading of the Declaration of Independence.

Happy birthday, dear Country.

{Week 26} Fresh Raspberry Pie
1 double pie pastry
4 cups fresh raspberries
juice of 1 lemon
1/3 cup cornstarch
1 cup sugar
1 tsp vanilla extract
1 egg yolk, slightly beaten with water for wash and sparkling sugar.


Gently toss together raspberries, lemon juice, cornstarch, sugar and vanilla in bowl. Let sit while you roll out the pie dough. (If you like, use a star cookie cutter to form the top pastry crust). Cover with egg wash and sparking sugar. Bake pie at 400 for 40 minutes or so, until golden. Allow to cool completely and enjoy with ice cream!

Source: Eat, Live, Run blog by Jenna Weber

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