Raspberry Pie This pie went together very easily, especially because I used frozen raspberries, with a few stray strawberries and blackberries tossed into the mix, and pre-made pie crusts. 4-6 cups frozen raspberries, or a mix of raspberries, blackberries and strawberries Sugar, to taste (I used about 3/4 - 1 cup), plus more for dusting 1/4 teaspoon salt 3-4 drops of almond extract 1 teaspoon ground cinnamon 3 tablespoons cornstarch 1 box store-bought pie crust for a two-crust pie Pour frozen berries into a saucepan, add a little water, cover the pan and put it on low. As the berries thaw, check and stir them. They shouldn't need any more liquid. Let them come to a simmer and add the sugar and salt. When the berries are cooked down and blended well together, put 1/3 cup warm water into a small bowl and whisk in the cornstarch until it's dissolved. Add this slowly to the simmering berry mixture. You want the berries to thicken, but not get to the stage that the mixture is gluey. Add the almond flavoring and cinnamon, stir. Taste for seasoning and sweetness. Take off the stove. Let cool about 20-30 minutes. Heat the oven to whatever temperature the box calls for (I heated it to 350 degrees). When the berry mixture is no longer hot, take the pie crust from the refrigerator. Lay one crust on the bottom of a pie pan, making sure to push the crust back toward the bottom of the inside of the plate. Pour the cooled raspberry mixture in. Top with the other crust. Fold the top crust down and around the edge of the bottom crust, then push the edges down to the rim of the pie plate with your thumbs, at intervals, to seal the crust. Cut several 3-inch slices into the top of the crust for steam to escape. Dust the top with more sugar. Put the pie into the oven. After about 15-20 minutes, check to see if the crust is getting more brown than the rest of the pie. If it is, put foil around the outer circumference of the pie to protect just the crust. The pie will take 35-40 minutes to bake — you want the top nicely browned. Let cool before slicing. Makes 1 (9-inch) pie. From Bonnie Walker This recipe is part of the series: WalkerSpeak: Shhh! Leftovers. But Who Can Tell?