Raspberry Pie III Recipe

Ingredients <br>- 1 recipe pastry for a 9 inch double crust pie <br>- 4 cups raspberries <br>- 1 cup white sugar <br>- 2 ½ tablespoons tapioca <br>- 1 tablespoon lemon juice <br>- ¼ teaspoon ground cinnamon <br>- ⅛ teaspoon salt <br>- 4 teaspoons butter <br>- 1 tablespoon half-and-half cream <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F (220 degrees C). <br>step 2: Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered. <br>step 3: Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge. <br>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. <br>

Ingredients
- 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

Directions
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.

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