Raspberry Crumb Pie

• 1 unbaked pastry shell (8 or 9 inch)
• Filling
• 1/2 - 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 4 1/2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1 tablespoon butter or 1 tablespoon margarine, cut into bits
• Crumb Topping
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1 dash cinnamon
• 3 tablespoons butter or 3 tablespoons margarine, softened

1. Preheat oven to 400 degrees.
2. For the filling: In a bowl, combine sugar and cornstarch.
3. Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
4. For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
5. Dot pie with butter and top with crumb mixture.
6. Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

pastry shell, filling, granulated sugar, cornstarch, fresh raspberries, lemon juice, butter, allpurpose, light brown sugar, cinnamon, butter

Taken from www.food.com/recipe/raspberry-crumb-pie-400364 (may not work)