Pucker Up Raspberry Pie

This raspberry pie has a secret weapon...balsamic vinegar! Although you won't be able to detect it, it simply heightens the tart raspberry flavor like whoa. Even if you're using frozen berries they will taste like something special. 
We always like to make a lattice top if there are red berries inside because how could you not? It would be crazy to hide all that vibrant color.


1 recipe Buttery Double Crust [click here] rolled out and fit into a 9-inch pie plate

Filling:

• 5 cups raspberries, fresh or frozen
• 3 tablespoons cornstarch
• 3/4 cup sugar
• 2 tablespoon balsamic vinegar
• 1/8 teaspoon salt

1. Preheat the oven to 425F.
2. In a large mixing bowl, mix together all the filling ingredients and set aside. 
3. Add the filling to the prepared pie shell. Create a lattice crust on top, pinch the edges together, trim the excess dough to about an inch, and crimp.
4. Bake the pie for 25 minutes, then lower the heat to 350F and bake for 30 to 35 more minutes. The filling should be bubbly and the crust lightly browned. Place pie on a cooling rack to let cool. It's very saucy at first, so give it an hour or so before slicing.

Source: Vegan Pie In The Sky, p.61, by Isa Chandra Moskowitz & Terry Hope Romero