Raspberry Pie

Pie Crust
1 1/2 cups flour
2 tsp sugar
1/2 tsp cinnamon
1/2 tsp salt
1 tsp grated orange zest
5 1/2 TBS cold unsalted
butter cut in small pieces.
3 TBS crisco cold
1/4 cup ice water or less
I use a food processor to mix.
Make two balls and flatten into discs.Wrap discs and
Cool in Re frig about 1/2 hr before rolling out.
Preheat oven 425F
Filling
1 quart raspberries
1 cup sugar
1/3 cup raspberry liqueur, I have used Chombard
the tiny bottle with the gold crown, nip size
1/4 cup cornstarch
1 TBS lemon juice
a pinch of salt
1 egg beaten for brushing on pie crust
In a small bowl stir the liqueur and cornstarch
until smooth.
Combine the raspberries and sugar in a larger
bowl. Gently add the liqueur mixture and the lemon
juice, salt. Roll out crust, fill the pie.
A lattice looks nice on top. Brush the top crust
with beaten egg.
Put in oven with pan under to catch drips.
bake 15 min then turn heat down to 350F bake
35 to 40 min
This is one Special Pie!