Four cups of fresh raspberries find their way into this incredible pie. They 're sweetened with sugar, splashed with a bit of lemon juice, sprinkled with tapioca and cinnamon, and then mounded into a prepared pastry. On goes the top crust with a bit of cr
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch single 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
PREPARATION:
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, top with crust.
Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.