A recipe for raspberry pie

In no particular order, I have five favorite foods; pie, cake, mashed potatoes, toast and anything that has the word custard in it. But when it comes to pie, my favorite is raspberry, and “oh happy day,” there was raspberry pie on the pie buffet at the roast beef dinner at the Embro Highland games. The lady in charge of pie distribution whispered to me that she knew who made it and that “it was gonna be a good one.” She was right.

 Fresh Raspberry Pie  from the Mary Moore Cookbook, self pub. in 1978 in Hamilton On

2/3 C sugar

4 Tbsp. flour (or 2 Tbsp quick-cooking tapioca)

1/2 tsp. cinnamon (optional)

4 C fresh, washed, hulled and drained raspberries

1 1/3 Tbsp butter

Mix together the sugar, flour or tapioca and cinnamon and stir gently into berries. Line a 9″ pie plate with tender pastry. Pour in filling. Dot with butter. Cover top with gashed (her word) top crust and seal edges. Bake at 425 F. about 35 to 45 minutes or until crust is golden and juice begins to bubble through slits in the crust.

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