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| Raspberry Pie III |
"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 1/2 tablespoons tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 7H10M |
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- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- 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.
Notes :
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