Double-Crust Deep Red Raspberry Pie

2007-07-09

Double-Crust Deep Red Raspberry Pie - Slice
Double-Crust Deep Red Raspberry Pie
 
Recipe from In The Sweet Kitchen by Regan Daley
Notes: I got a deal at the farmer's market on four pints of raspberries, nearly the last of the season. This pie crust gave me a bit of trouble as it cracked a lot during rolling, but I kneaded the top crust a bit more and it held together much better. For the liqueur, I used Southbrook Winery's Framboise. What a great pie, brimming with berry flavour and the raw cane sugar on the top made a crunchy, sweet topping.

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