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Raspberry Pie

Remove the stems from a pound or more of raspberries, place them in layers in a tart-dish, sprinkle sugar between the layers, raising the fruit to a point to a level above the dish. Place a strip of puff paste round the edge of the dish, cover the whole with a round of the paste, ornament it, sprinkle it over with sugar, place it in a moderate oven and bake it for about three-quarters of an hour. When done take it out and serve it either hot or cold.