Ingredients
2 pie crust
22 ounces raspberries, fresh or frozen
1 cup sugar
1 1/2 tablespoon thick gel
1 tablespoon lemon juice
1 teaspoon almond emulsion (or extract)
1/8 teaspoon salt
crystal sugar
half-and-half cream, or milk
vanilla ice cream
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix together the raspberries, sugar, thick gel, lemon juice, almond emulsion, and salt until raspberries are well-covered.
Roll out bottom pie crust and fit into pie plate. Coat the bottom with about 1-2 Tablespoons corn starch or thick gel to absorb juice. Pour raspberry mix into pastry shell. Add top crust either as a lattice or fluted, seal edge and brush with cream or milk and sprinkle on crystal sugar if desired. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25-35 minutes more. Add pie crust shield for the last 10-20 minutes. Allow pie to cool completely before serving with vanilla ice cream.
