This is the first time I have ever made a Raspberry Pie….so, so, easy!  Our local Raspberries have been absolutely scrumptious…it was difficult not to eat them all, and put some aside for pie, but so glad we did.  This easy recipe would work nicely for any berry.

Preheat the oven to 400 degrees
Use your favorite 9 inch pie crust, (mine is Bette Hagman’s recipe from the Gluten Free Gourmet Cooks Fast and Healthy) piercing the bottom and sides with a fork.

4 cups of Raspberries
3/4 cup fructose sugar- if berries are on the tart side, add more sugar
3 rounded Tblsp. Cornstarch
Put cleaned Raspberries in a large bowl.  I mixed the cornstarch and sugar together, then put through a sieve, covering all of the berries.  Then transfer to the unbaked pie crust – spreading out evenly.  Add a few dollops of butter through out, bake at 400 degrees for 15 minutes, then turn the oven down to 350 degrees for another 30 minutes.

Crumble:
1 cup of crushed gluten free cornflakes (I crush them up with my hands)
1/3 cup – half with Tapioca Starch, and half with Cornstarch
1 tsp. Cinnamon, 1 rounded tsp. ginger
1/3 cup Fructose Sugar
1/3 cup butter
¼ cup chopped nuts – we used Walnuts
Combine in a bowl, and mix until it forms a crumble.
When the pie has cooked for the 30 minutes, remove from the oven and turn back up to 400 degrees.  Sprinkle the crumble evenly on top of the pie, return to the oven for another 10 minutes.  Serve cooled, with Whip Cream.