After picking over a gallon of raspberries this morning, we quickly decided to make a homemade raspberry pie for dessert tonight. I don’t know about you, but I love this time of year. Having a garden and growing your own food is a lot of work, but when you get to enjoy things like a fresh raspberry pie {something that’s not sold in stores}, it makes all the hard work worth it.

Here is my favorite raspberry pie recipe:

Ingredients

4 cups raspberries {we used fresh}
1  cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice {I used bottled lemon juice}
1 double pie crust {my favorite pie crust recipe}
1 egg {for egg wash}
extra sugar to sprinkle over the top of the pie {I used sparkling sugar}

Directions

Preheat oven to 425 degrees

Whisk together the sugar and corn starch in a small bowl and set aside. Place the raspberries in a large bowl and pour lemon juice over them. Slowly fold in the sugar and corn starch mixture {be careful not to totally crush all the berries} and mix until combined.

Pour raspberry filling into crust lined pie plate and add a top crust. Crimp edges of pie crust together and brush with egg wash and sprinkle with a wee bit of sugar.

Bake at 425 for 15 minutes then reduce the heat to 350 degrees and back for an additional 25- 30 minutes or until the juices are bubbling and the pie crust is a golden brown.

Cool and serve with homemade vanilla ice cream.