4 c. raspberries, picked over
1 c. granulated sugar
1/4 c. Creme de Cassis (black currant liqueur)
4 tbsp. cornstarch
1 tbsp. fresh lemon juice
Pinch of salt
1 recipe pie crust
2 tbsp. butter
3 paper-thin slices lemon

Preheat oven to 425 degrees.

Toss raspberries and sugar together in a mixing bowl. Whisk Cassis and cornstarch together in a small bowl until smooth. Stir Cassis mixture, lemon juice and salt gently into berries.

Roll out 2/3 of the pastry and line the pie pan; leave edges untrimmed. Spoon in the berries, dot with butter, and arrange lemon slices overlapping slightly in the center of the berries.

Roll out remaining pastry into 10-inch round and cut into 1/2-inch strips. Arrange over berries in a lattice pattern. Trim overhanging pastry; bring edge of lower crust over lattice and crimp edge.

Set on the middle rack of the oven and bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling.

6 to 8 portions.