Raspberry Pie
To two cupfuls of raspberries add one cupful of ripe currants and one heaping cupful of granulated sugar, with which a tablespoonful of flour has been mixed, and stir all well together. Line the sides of a shallow pudding dish with flaky pie crust, put in the fruit, cover with a tolerably thick sheet of the paste, make several incisions for the escape of steam, and bake until the crusts are nicely browned. Serve cool. Prepare the fruit the same and bake between two crusts in pie pans.