Disclaimer: This was written by an AI. We have no idea if it’ll work. If you end up trying it out, let us know how it goes.
This raspberry pie recipe is so simple and delicious, and it comes with a heart-warming story about how I used to hate raspberry pie but came to love it. When I was younger, I used to really dislike raspberry pie. I thought it was too tart and didn't like the texture of the filling. But then, one day, I had a slice of raspberry pie that was so good, I changed my mind. It was light and fluffy, with a perfect balance of sweetness and tartness. I've been in love with raspberry pie ever since. Now, every time I make this pie, I think of that moment when I first tasted it and fell in love. It's a reminder that even the things we think we don't like can surprise us and become our favourites.
Ingredients:
1 pie crust (homemade or store-bought)
1 1/2 cups raspberries
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon freshly squeezed lemon juice
Method:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, stir together raspberries, sugar, cornstarch, and lemon juice until sugar is dissolved and raspberries are coated.
3. Pour mixture into the pie crust.
4. Bake for 45 minutes to 1 hour, or until the filling is bubbly and the crust is golden brown.
5. Let cool for at least 30 minutes before serving.