Description
A wonderful way to use those raspberries growing in the yard.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups raspberries
- 1 cup white sugar
- 2 ½ tablespoons tapioca
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
- Mix raspberries
- sugar
- tapioca
- lemon juice
- cinnamon
- and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
- Cover filling with remaining pie crust; flute edges to seal. Brush cream on top
- then cut several slits to allow steam to escape.
- Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly
- about 30 to 35 minutes more. Allow pie to cool completely before serving.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 7 hrs 10 mins
Servings: 8