This is a wonderful double-crust pie piled high with fresh raspberries. The berries are sugared and sprinkled with tapioca and cornstarch, and arranged in a prepared crust. Pats of butter go on just before the top crust is added, and then the pie is baked
INGREDIENTS (for 8 servings):
- 1 quart fresh raspberries
- 1 1/4 cups white sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons water
- 4 tablespoons butter
- 1 recipe pastry for a 9 inch double crust pie
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.