RASPBERRY PIE (Aunt Annie's secret recipe)

6 cups of raspberries

2/3 cup sugar

3 tablespoons cornstarch

dash of salt

9" pastry pie crust

Mash 2 cups of raspberries through a sieve, add water to the raspberry juice to make 1 1/2 cups. Mix

sugar, cornstarch, salt and then add to the raspberry juice. Cook juice, while constantly stirring, for 5

minutes or until juice thickens, then cool the juice. Put 4 cups of raspberries into pie crust and pour the

the cooked juice mixture onto the berries. Chill the pie and then enjoy.....