From Annabelle's gardening class, Summer 2003. The best ever!

5 cups raspberries

1/4 cup corn starch

1/2 cup sugar

1/4 cup brown sugar

dash salt

1/4 cup red raspberry preserves

2 Tbsp butter

Pastry for 9 inch double crust.

Crush raspberries. Add corn starch, sugars and salt. Pour into prepared 9 inch pie crust (I make a butter crust - recipe from The New Basics Cookbook, prick it all over with a fork). Dot top with 1/4 cup raspberry preserves and 2 Tbsp butter. Make a lattice top with remaining pastry. Bake at 425 for 15 minutes, 350 for 40 minutes more.

Baking tips: Place pie on foil lined baking sheet while baking…it WILL drip everywhere and bubble over. Also…cover crust with foil to prevent over browning.

This is the yummiest ever!!!!