RASPBERRY PIE
Incredible Sweet and Savory Dishes That are Perfect for Fall
INGREDIENTS
1 quart raspberries, fresh
1 1⁄4 cups granulated sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 pastry for double-crust pie
DIRECTIONS
Mix together raspberries, sugar, cornstarch, minute tapioca and water.
Mix and let sit while you make your pie crust.
Put berries in bottom crust, and put 4-1 T 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 for 15 minutes.
Reduce heat to 350 degrees F and bake for 45 minutes.
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