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Thursday, July 11, 2002

By Marlene Parrish

You wouldn't want to estimate the sky-high cost of this pie off-season. But when red raspberries are abundant from the farmers' market or U-pick farms, splurge on this wonderful crimson dessert. Fruit pies are notorious for bubbling over. Be sure to place the pie on a drip pan.

	Related article: Raspberry buckets overflowing at the farms

Pastry for double-crust pie, homemade or store-bought

• 2 1/2 pints fresh red raspberries
  
• 3/4 to 1 cup sugar
  
• 4 tablespoons cornstarch
  
• Pinch salt
  
• 3 tablespoons creme de cassis or other berry liqueur
  
• 1 teaspoon finely grated lemon zest
  
• 1 teaspoon fresh lemon juice
  
• 2 teaspoons coarse white or granulated sugar (for top crust)

  Preheat oven to 425 degrees. Prepare pastry for a double-crust pie, and line the pie plate with pastry.

  Pick over raspberries to remove stems. In a large bowl, combine the sugar, cornstarch and salt; mix well. Add the raspberries, liqueur, lemon zest and lemon juice and mix gently to combine.

  Dump filling into pie shell. Moisten edge of pastry with water. Add the top crust, pressing down at the edge, and flute or crimp the edge decoratively to seal.

  Brush the pastry top with a little water and sprinkle with coarse sugar. Cut 2 slits, each 2 inches long, in top crust.

  Place pie on a drip pan (an old pizza tray will do). Bake at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking 45 to 55 minutes or until the pie has gently bubbled for about 15 minutes and the crust is nicely browned. Allow the pie to cool before cutting. Makes 6 servings.

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  If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.