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.....