French Raspberry Pie

Yield: 6 to 8 servings

1 baked 9-inch crust. (Basic Butter Pastry or Rich Egg Pastry)
¼ cup sugar
1 tablespoon flour
1 tablespoon cornstarch
2 egg yolks
1 cup milk or half and half
1 teaspoon butter
1 teaspoon vanilla extract
1 pint fresh raspberries
1 glass (6 ounce) red currant jelly
Optional: A bowl of whipped cream to accompany the pie

In a small bowl place sugar, flour, cornstarch and egg yolks. Beat on high speed until thick and light lemon colored.

In a 1-quart, heavy bottomed, non-aluminum saucepan heat the milk until it is just under a boil. (You will see a few small bubbles come up the side). Slowly pour about a third of the hot milk into the egg mixture, stirring vigorously as you pour. When it is well mixed, stir the warmed egg mixture back into the pan of milk. Cook, stirring constantly, over low to medium-low heat until the custard is very thick and a few bubbles make their way to the surface. Remove from heat. Stir in butter and vanilla. Lay a piece of plastic wrap over the surface to keep a skin from forming. Cool.

Spoon the cooled custard into the baked tart shell. Top with raspberries, rounded ends up, working from the outside in, in a circular pattern until the surface is covered. In a small pan over very warm heat, melt the jelly, stirring constantly. Spoon the warm jelly over the berries. Chill. Serve as is or accompanied by a bowl of whipped cream.