MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Raspberry Pie
 Categories: Pies, Fruits, Pastry, Desserts
      Yield: 6 Servings
 
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  2 1/2 c  Flour
    1/4 c  Brown sugar; lightly packed
      1 ts Cinnamon
    1/2 ts Salt
    1/2 c  Unsalted butter; chilled,
           - in pieces
    1/3 c  Shortening; chilled,
           - in pieces
      6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
  1 1/3 c  Sugar; +1 tb
      7 tb Corn starch
      1 tb Lemon peel; grated
      6 c  Fresh raspberries; stemmed
    1/8 ts Cinnamon
 
  For Pastry:

  Blend first 4 ingredients in processor. Add butter and shortening
  and cut in using on/off turns until resembles coarse meal. Blend in
  enough ice water to form moist clumps. Gather dough into ball.
  Divide in half. Flatten each piece into disk. Wrap in plastic;
  chill at least 1 hour or overnight.
  
  Filling: Set oven @ 375°F/190°C. Mix 1-1/3 c sugar, corn starch,
  and lemon peel in large bowl. Add berries and toss to combine. Roll
  out 1 dough piece on a lightly floured surface to 12" round.
  Transfer dough to 9" round glass pie dish with 1-1/4" high sides;
  trim edges. Roll out remaining dough to thickness of 1/8". Use for
  top crust. Place pie on cookie sheet. Bake until top is golden
  brown and juices bubble, about 1 hour.
  
  Transfer pie to rack. Mix remaining 1 tb sugar and cinnamon in
  small bowl. Sprinkle over pie.
  
  Cool before serving.

  Posted by: Belle Bestor (DFPF73A)
 
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