Yield: 1 servings
|2 tablespoons||Butter or margarine|
|½ teaspoon||Ground cinnamon, optional|
|¾ cup||Red raspberries|
|2 tablespoons||Lemon juice|
|Pastry for 9" double crust|
In a saucepan, combine sugar, salt, cornstarch, and cinnamon if desired. Stir in berries. Add water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell; bake until crust is golden brown.
Source: King's Orchard, Plantersville, Texas Shared by: Becci McClain, June 1995 Submitted By BECCI MCCLAIN On 06-13-95