Raspberry Pie III Recipe
- 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
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.