Fresh Raspberry Lattice Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

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Ingredients


Filling
4 1/2	cups	raspberries
1 1/4	cups	sugar
5	tablespoon	cornstarch
1	dash	salt
1	tablespoon	butter

Crust
1	x	pastry

Directions

In a medium saucepan, combine raspberries, sugar, cornstarch, and salt.

Cook ov er medium heat, stirring constantly until mixture boils and thickens, about 15 minutes.

Refrigerate for 1 hour or until mixture comes to room temperature.

Prepare pastry for a two-crust pie using 9-inch pie pan.

Heat oven to 425 degre es.

Pour filling into pastry-lined pan; dot with butter.

To make lattice top, cut remaining pastry into 1/2-inch-wide strips.

Arrange st rips in lattice design over filling.

Trim edges and flute. With any remaining p astry, form small, pea-sized balls and place over the crossings in lattice patt ern.

Bake at 425 degrees for 35-45 minutes or until golden brown.

Sprinkle with powd ered sugar before serving.

Garnish with fresh raspberries and/or chocolate leav es for a pretty presentation.

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Chesapeake Bay Crab Cakes

I had to add more olive oil to the mustard, lemon juice and egg to get any kind of mayo. I used herbed bread crumbs. Net results were extremely wonderful crab cakes -- the kind I remember eating in Baltimore on my many visits. I give it *****! Mickey M. Greenfield