Summer Fresh Raspberry Pie

Ingredients and Weight:

• Fresh raspberries: 4 cups (24 oz)
• Sugar: 1 cup (8 oz)
• Lemon juice: 2 tablespoons
• Cornstarch: 1 tablespoon
• Pre-made pie crust: 1 (9-inch)
• Milk: 1/4 cup (2 oz)
• Egg yolk: 1
• Vanilla extract: 1/2 teaspoon

Preparation Time:

• 15 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine raspberries, sugar, lemon juice, and cornstarch. Stir until well combined.
3. Pour the raspberry filling into the pie crust.
4. In a small bowl, whisk together milk, egg yolk, and vanilla extract. Pour the mixture over the raspberries.
5. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let cool completely before serving.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 2g

Dish Characteristics:

• Sweet, tart, and juicy
• Perfect for a summer dessert
• Easy to make with a few simple ingredients

User Comments:

• "This pie was absolutely delicious! The raspberries were perfectly ripe and the filling was so flavorful."
• "I loved the combination of raspberries and lemon. It was the perfect balance of sweet and tart."
• "This pie was so easy to make and it turned out so beautiful. I will definitely be making it again."

Special Precautions and Tips:

• To prevent the pie crust from burning, cover the edges with foil during baking.
• Let the pie cool completely before serving to prevent the filling from running out.
• If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.