Raspberry Cobbler Pie

• 5 cups Fresh Raspberries
• 1/4 cups All-purpose Flour
• 1/3 cups Granulated Sugar
• 2 Tablespoons Fresh Lemon Juice
• 1 dash Salt
• 1 whole 9 Inch Uncooked Pie Shell
• _____
• FOR THE TOPPING:
• 1/3 cups All-purpose Flour
• 1/3 cups Granulated Sugar
• 1/2 teaspoons Cinnamon
• 1 dash Salt
• 1/4 cups Cold Butter Cubed

1. Preheat oven to 375 degrees.
2. Pour raspberries, flour, sugar, lemon juice and salt into a large bowl. Gently stir to coat raspberries in flour and sugar mixture without breaking them as best as you can. Pour into unbaked pie shell and even out the top.
3. For the topping, combine flour, sugar, cinnamon, salt and butter together. Using a pastry cutter, a fork or your fingers, mix butter into flour mixture and break it into small pea-sized pieces. Sprinkle evenly over raspberries. Place pie into preheated oven on the middle rack with a baking sheet placed below to catch any drips. Bake for 30 minutes then reduce the heat to 325 degrees and bake another 30 minutes. Remove from the oven and cool completely. Serve with whipped cream or vanilla ice cream.

fresh raspberries, ubc, sugar, lemon juice, salt, pie shell, allpurpose, sugar, cinnamon, salt, ubc

Taken from tastykitchen.com/recipes/desserts/raspberry-cobbler-pie/ (may not work)