Raspberry Rapture Pie

Ingredients: – 2 1/2 cups fresh raspberries – 1 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt

– 1 tablespoon lemon juice – 1 teaspoon vanilla extract – 2 tablespoons butter, cut into small pieces – 1 package (2 pie crusts) refrigerated pie crusts or your favorite pie crust recipe

Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, gently combine the fresh raspberries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix until the raspberries are well coated.

1. Roll out one pie crust and line a 9-inch pie dish with it. 2. Pour the raspberry mixture into the pie crust, spreading it evenly. 3. Dot the top of the raspberry mixture with small pieces of butter.

Roll out the second pie crust and place it over the raspberry filling. You can create a lattice pattern or simply cover the pie with a full crust. Trim and crimp the edges to seal the pie.



1. If desired, brush the top crust with a little milk or beaten egg for a golden finish. 2. Cut a few slits in the top crust to allow steam to escape.

1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. 2. Allow the pie to cool completely before serving.