Raspberry Pie - cooking recipe

Ingredients

1 (9-inch) pie crust, baked
3/4 c. water
1/2 c. sugar
pinch of salt
2 Tbsp. cornstarch
2 Tbsp. real butter, softened
1/8 tsp. ground nutmeg
3 c. fresh raspberries, washed and dried
1 c. heavy cream, whipped

Preparation

Cool pie crust. In a small saucepan, combine water, sugar, salt and cornstarch. Bring to a boil. Simmer, stirring, until clear and thickened. Remove from heat. Stir in 1 tablespoon of butter and nutmeg. Chill. Then spread bottom and sides of pie crust with remaining tablespoon of butter. Fill pie crust with raspberries and pour syrup mixture you prepared over the berries. Chill until set. Serve with whipped cream.