Raspberry Pie III

Submitted by: admin on April 10, 2020

8 servings

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

Step 1
Preheat oven to 425 degrees F (220 degrees C).

Step 2
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.

Step 3
Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.

Step 4
Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

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